Creamy Vegan Pesto Pasta
This Creamy Vegan Pesto Pasta is loaded with roasted red peppers, kale, fresh basil and lemon zest. A one-pot vegan dinner that is ready in 30 minutes!
Ingredients
- 12 oz bow tie pasta
- 1 tbsp olive oil
- 1 shallot diced
- 2 cloves garlic diced
- salt & pepper to taste
- red pepper flakes optional
- 1 12-ounce jar roasted red peppers sliced in strips
- 1/4 cup broth or pasta water
- 2 cups kale diced
- 1/4-1/2 cup vegan pesto
- 1/2-3/4 cup non-dairy half & half or non-dairy milk
- fresh basil
- lemon zest
- smoked paprika optional
Instructions
- Bring a pot of water to a boil. Salt the water and cook the pasta until al dente. Drain the pasta (reserving some of the pasta water) and place the empty pot back on the stove over medium heat.
- Add the olive oil, shallot, garlic and a pinch of salt, pepper & red pepper flakes. Stir to combine and cook for 1-2 minutes.
- Add the roasted red peppers and the broth (or pasta water). Cook for another 1-2 minutes. Add the kale and toss until it begins to wilt.
- Pour the hot pasta back in the pot along with the pesto and half & half. Toss to combine - adding more pesto and half & half to taste. Taste and add more salt & pepper as needed.
- To finish the pasta add the lemon zest, fresh basil and a sprinkle of smoked paprika.
- Serve with more fresh basil and red pepper flakes.
Video
Calories: 324kcal, Carbohydrates: 51g, Protein: 10g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 901mg, Potassium: 375mg, Fiber: 3g, Sugar: 5g, Iron: 2mg
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