Print Recipe

Vegan Pesto Pasta

Course: Main Course
Cuisine: Italian
Keyword: pasta, pesto, vegan
Servings: 3

Equipment

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!

Notes

Hey pesto, you’ve got a lovely meal! It’s worth noting that this sauce freezes really well! I like to freeze the sauce according to portion sizes so you can defrost exactly what you need. If you would like to see this recipe being made or would like to send it to a friend, head over to our Instagram page here!