Vegan Pesto Pasta - 10 Minute Alfredo Pasta Recipe {Gluten-Free} (2024)
Last Updated on By Vicky3 Comments
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Dinner will be ready in literally ten minutes with this seven ingredient alfredo vegan pesto pasta. For one of those busy nights when you still want a delicious home cooked meal. Gluten Free too.
Ok dinner ready inten minutes? You think I’m kidding right?
Nope, no jokes here.
I am telling you, you can time me making this vegan pesto pasta and it literally takesten minutes.
The secret?
Buy fresh pasta — the kind sold in the refrigerated section of the grocery store. Once the water comes to a boil, drop those strands in, and let it cook in just under a few minutes.
In the meantime gather the remaining ingredients; home made vegan basil pesto (or store bought), coconut milk (or cream), nutritional yeast, pine nuts and arugula.
Only five ingredients needed (aside from the pasta) to make a truly impressive and yet super simply full dinner. Once you drain that pasta water, put the pot back on the stove and mix in all the ingredients. Keep it on the burner to allow the coconut milk and pesto to thicken a bit and the arugula to get a bit wilted.
Voila, that is it, now you have a vegan pesto pasta. All that is needed for like I said, a ten minute full dinner.
Now there was a time when I was churning out my own home made pasta. Back in 2011 I apparently had loads of time on my hands. This doesn’t even seem to add up since I was working full time 8-4, running a catering business on the side, providing a meal delivery service on Tuesday and Thursdays and also running this food blog.
Yet I had time to make home made pasta and participate in all sorts of daring monthly recipes to test my patience and cooking expertise.
Not quite sure how I did it.
Nowadays I need about 10 hours of sleep a night and 6 hours of rest a day, leaving me only 8 remaining hours in the day, a solid 3 of which are probably spent eating and the other 5 procrastinating.
Perhaps that is a slight exaggeration – but a general statement in how I feel about time slipping away from me. Maybe the more you do you more time you have? The more on your plate, the more you get to?
My plate seems to be shrinking, yet those daily tasks seem to be spilling over onto the place-mat and over the table.
Don’t think I have too many home made pasta making sessions left in me.
Luckily, you don’t always have to go with the boxed up dried out noodles. They do sell freshly made pasta in the refrigerated section of the grocery store, so for now, until I find a way to extend my day that will simply have to do.
For a quick dinner this 10 minute alfredo vegan pesto pasta is perfect. Rich, creamy yet entirely dairy free this is a light meal that packs in the full herb flavor of the pesto and a nice sharpness from the arugula.
If you try making my vegan pesto pasta please share your thoughts in the comments below! Or if you have your own 10 minute pasta recipes I would love to hear them : ))
Looking for more quickweeknight pasta recipes? Check out these:
Dairy Free Chicken Pasta with Creamy Pesto Sauce –> PIN for Later
Creamy Vegan Pumpkin Pasta with Sage –> PIN For later
Dinner ready in literally ten minutes with this vegan pesto pasta. For one of those busy nights when you still want a delicious home cooked meal. Gluten Free too.
Course:Dinner
Cuisine:American, Healthy, Italian, Vegan
Servings: 2
Calories: 740kcal
Author: Vicky Berman
Ingredients
9ouncesfresh gluten free vegan pastacan be found in refrigerated section in grocery store
Pesto sauce is constructed using parmesan cheese, salt, basil, olive oil, garlic, and pine nuts. It has a pretty high sodium content unless you make it from scratch, but both versions have an added protein boost. Alfredo sauce is based on cream and cheese as its two primary ingredients.
This beautiful pesto alfredo recipe is ready in just 10 minutes and contains just six ingredients. It's a delicious twist on a classic pesto pasta recipe, adding cream and a splash of white wine to make this feel like a more luxurious, indulgent pasta dish.
Use it as a topping for roasted or baked potatoes.Spread it on sandwiches. Pesto's creamy texture and earthy taste make it the perfect condiment for your favorite panini or a vegan grilled cheese sandwich made with Trader Joe's Vegan Brioche. Drizzle it on pizza.
For example you could use a tomato based sauce for pasta instead of pesto. Or if it's a soup, a dollop of garlicky mayonnaise will give the same richness and flavour boost.
Variety and moderation are important. Pesto can be a healthier replacement for cream-based sauces since it's made with olive oil and nuts. Try Zucchini Noodles with Pesto & Chicken for a veggie-packed dinner or Pesto, Mozzarella & Egg Breakfast Sandwich for a high-protein breakfast.
pesto and alfredo sauce are less nutrient dense than tomato sauce. however, it's your food, and it's just sauce, so I would do what you feel like and not worry too much about it. eating a balanced diet it general is more important than worrying about the “health" value of specific foods.
It is better to mix your pesto to fresh boiled pasta, not for taste-reasons but for a rather practical issue: unseasoned pasta gets sticky when it cools down and you won't be able to mix it properly.
If you please to have your pasta with pesto cold, season it warm and let it then cool down.
This fresh and fragrant pasta sauce is served uncooked, so choose a pasta shape that won't overwhelm it. Similar to oil-based sauces, pesto is served best with longer cuts of pasta, like the corkscrew shape of Fusilli. Pesto works best with Bucatini, Capellini, thinner Spaghettini, and Fettuccine.
Almost all the jarred pestos you find in the supermarket will have been pasteurised to not only ensure that they can last a long time unopened, but so they are perfectly safe to eat straight from the jar. There is no need to heat pesto, although too many people do.
Mix pesto into creamy dips, use it as a pizza sauce, spread it on sandwiches, add it to your favorite salads, toss it with roasted summer vegetables, and use it as a sauce for grilled chicken or grilled fish.
Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.
“I just find that sweet white miso is the best substitute for Parmesan.” Miso Master is her brand of choice because of its mild flavor and aerated texture, which keeps the sauce light and creamy. “You get a little sweetness and a ton of umami,” she says.
Pesto is a sauce made of crushed basil, garlic, olive oil, pine nuts, and Parmesan cheese. It is usually used as a condiment or spread, and is not typically used as a sauce for pasta. Pasta sauce is a sauce made from tomatoes, herbs, and other ingredients used to coat pasta.
This fresh and fragrant pasta sauce is served uncooked, so choose a pasta shape that won't overwhelm it. Similar to oil-based sauces, pesto is served best with longer cuts of pasta, like the corkscrew shape of Fusilli. Pesto works best with Bucatini, Capellini, thinner Spaghettini, and Fettuccine.
Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky, with pleasant grassiness from good quality olive oil.
The name comes from the Italian verb pestare, “to crush” or “to grind.” Pesto is traditionally made by grinding the garlic, pine nuts, and basil into a paste using a mortar and pestle—the latter of which is a related word—before adding the grated cheese and olive oil.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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