In these uncertain times, we at Soupologie want to give you, our loyal supporters, something you can rely on each day: a fun and delicious recipe for people who live alone, with friends or family. Our recipes freeze perfectly well and tend to use ingredients that you’ll have stored in your cupboards, fridge or freezer. This pesto pasta recipe uses green vegetables, rather than just herbs, for an extra veggie boost! Feel free to change up the green vegetables, I think spinach and green beans could work just as well – or any other veg you like! I like to use fusilli as my pasta of choice with pesto as the spirals of the pasta hold the sauce nicely.
As my mum has a nut allergy, I’ve become used to replacing nuts in recipes with breadcrumbs – where possible. Breadcrumbs act like almonds as they soak up moisture and have a similar texture but without the allergen. So, everyone can enjoy this simple and healthy meal!
If you’ve enjoyed making pesto from scratch, then why not try making pasta? Our Easy Potato Gnocchi and Vegan Fresh Orecchiette make use of ingredients you probably already have in the cupboard! I promise making pasta from scratch isn’t as scary as it sounds! As always, you can find video recipes of all our home cooking creations online! Above all, our recipes are free from and gluten-free were possible! We’ve also rustled up a Vegan Red Pepper Pesto, which you can view here. Let us know if you cook up both and which you prefer of the two!
You can find this recipe, and all my other quarantine cooking here on our blog, or you can watch a step-by-step video guide over on our Instagram.
Without further ado, let’s get started on our Hey Pesto Pasta!
Vegan Pesto Pasta
Equipment
- 2 Saucepans
- Food processor
- Sieve
Ingredients
- 1-2 Slices Bread Stale
- 1 Clove Garlic Peeled and finely chopped
- 2 Spring Onions Peeled and finely chopped
- 240 g Dry Pasta e.g. Fusilli
- 4 Handfuls Peas Fresh or Frozen
- 7-8 Florets Broccoli Fresh or Frozen
- 1-2 tbsp Basil Fresh or Frozen
- 1-2 tbsp Parsley Fresh or Frozen
- 2 tbsp Olive Oil
- Ice Cubes
- Salt & Pepper
Instructions
- Add salt to a medium-sized sized pot of water and bring to the boil
- Rip up the stale bread and blend into breadcrumbs using a food processor
- Finely dice the garlic and spring onion. Add to the food processor and set aside
- Add the broccoli florets to the boiling water. Place a sieve over the pot and add the peas in handfuls. The sieve helps to keep the peas in one place when it comes to draining. Cook for up to 5 mins or until the vegetables are just cooked
- In the meantime, prepare an ice bath that consists of ice cubes and cold water in a medium-sized bowl
- Remove the vegetables from the boiling water and nestle the cooked peas and broccoli into the ice bath to cool rapidly and keep the veg fresh. This process is called blanching and shocking! If it is too time-consuming, you can run the vegetables under cold water to simulate the process
- Add the pasta to the boiling water that you used for the vegetables and cook according to packet instructions
- While the pasta is boiling, add the herbs and olive oil to the food processor. I quite like using infused basil oil in this recipe
- Now tip the broccoli and peas into the food processor and partially blend the mixture
- Using a teacup (or similar), scoop up ½ a cup of pasta water from the boiling pot. Add this water to the food processor to thin the mixture out a bit
- Blend the pesto completely
- Drain the pasta then add the pesto to the pot with the pasta and stir well
- Serve the pesto pasta and enjoy!