- Pasta types
Most of my family turn their noses up when I suggest eating courgettes but I have devised this pesto pasta recipe which hides the courgette and they gobble it up!
2 people made this
- 2 tablespoons extra virgin olive oil
- 2kg of courgette, sliced
- salt and freshly ground black pepper, to taste
- 500g penne pasta
- 6 tablespoons pesto
- 100g of freshly grated Parmesan
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Heat 2 tablespoons oil in a large frying pan; add courgette slices and cook until softened. Drain on some kitchen roll; season with salt and black pepper.
- Cook pasta in lightly salted boiling water according to packet instructions until al dente; drain.
- Toss and stir pasta with cooked courgettes and pesto sauce. Serve with lots of freshly grated Parmesan.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(1)
How to Make Super Quick Homemade Vegan Pesto and Roasted Vegetables
Vegan Pesto and Roasted Vegetables. Save time and buy groceries online from Amazon.co.uk Organic Vegetables Sent Directly From UK Growers With No Waiting In Fulfilment Centres. All The Information On Hand On How To Grow Vegetables Organically For the vegan spinach pesto just blend all ingredients in a mixer or with an immersion blender – we fill first the spinach in the beaker, followed by the olive Serve the pasta with the mushroom ragout and roasted vegetables (salt the vegetables, when they come out of the oven). Pesto with pasta is a classic combination.
Bring some water to a boil and add in Cashews. Vegan Pesto and Roasted Vegetables Simple, Delicious and Vegan. Pasta can be subbed for a gluten free version (I used Trader Joe's Brown Rice and Quinoa Fusilli Pasta) S Man.
Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegan pesto and roasted vegetables. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegan Pesto and Roasted Vegetables is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vegan Pesto and Roasted Vegetables is something which I’ve loved my entire life.
Save time and buy groceries online from Amazon.co.uk Organic Vegetables Sent Directly From UK Growers With No Waiting In Fulfilment Centres. All The Information On Hand On How To Grow Vegetables Organically For the vegan spinach pesto just blend all ingredients in a mixer or with an immersion blender – we fill first the spinach in the beaker, followed by the olive Serve the pasta with the mushroom ragout and roasted vegetables (salt the vegetables, when they come out of the oven). Pesto with pasta is a classic combination.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegan pesto and roasted vegetables using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Pesto and Roasted Vegetables:
Pour zucchini onto parchment-lined pan and spread out evenly. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Perfect for a picnic or lunch. Carefully Hand packed Every day Pesto Veggie Pasta Alfredo- Make this quick alfredo sauce and toss with prepared pasta and roasted vegetables.
Steps to make Vegan Pesto and Roasted Vegetables:
- Preheat oven to 450 (yes, that high for a quick roast) Place all vegetables in a large bowl and coat with olive oil. Add salt and pepper and mix it all up..
- Bring some water to a boil and add in Cashews. Boil for about 15mins. This will soften the cashews so they can blend well..
- Place vegetables on a large baking tray or two. It doesn't need to be spread apart..
- Once oven is preheated. Place tray of vegetables in the oven and cook for 20mins..
- In a food processor add in softened cashews and some of the hot water slowly as you pulse into a creamy texture..
- Add in the rest of the Pesto ingredients and pulse into a gritty texture. Add water to your desired consistency, more for a more saucy pesto. Salt to taste(optional).
- Bring water to a boil and begin cooking pasta when the oven time left for the vegetables is about 7-8 minutes. This way everything can be finished at the same time..
- Once Vegetables are done, your pasta should also be done. Drain pasta and rinse with strainer under cold water..
- Add pesto sauce to cooked pasta and mix. Place vegetables on a plate with pasta. Top with chopped tomatoes and avacado..
Pesto Vegetable Pizza-Using a prepared pizza crust, spread with a thin layer of pesto or red sauce. Top with mozzarella cheese and vegetables. Add a sprinkle of crushed red pepper and feta cheese if desired. Pesto Roasted Veggie Paninis- Grab two slices of fresh. Toss the courgettes, pepper, leek and aubergine in the pesto with the olive oil and season well.
So that is going to wrap it up for this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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This summery pasta dish is perfect on its own, or for something more substantial why not make my pesto focaccia to go with it?
- Try using different cheeses. Goats cheese and ricotta both work incredibly well and you could even try soft garlic and herb boursin!
- Use different vegetables. Why not add chopped aubergines, mushrooms and peppers to the dish?
- Flavour with different herbs. Fresh oregano or thyme would taste great!
- Spice it up by sprinkling red pepper flakes onto the finished dish!
- Add leftover roast chicken or chopped smoked sausage to the baked feta pasta, for added protein and flavour.
- Make it gluten-free by using gluten-free pasta.
Tagliatelle Primavera Spicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme
Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my spicy tagliatelle with peppers, courgettes, red onions and thyme for you to enjoy.
I never want to hear from anyone that it’s hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Peppers, courgettes and onions are a great combination of vegetables and with a small punch of chilli, make this meal delicious. You can substitute fettuccine instead of tagliatelle if you prefer and make sure you don’t overcook the vegetables.
- 8 Tablespoons Olive Oil
- 2 Red Onions, Peeled And Finely Sliced
- 2 Yellow Peppers, Halved, Deseeded And Chopped Into 1cm Cubes
- 1 Red Pepper, Halved, Deseeded And Chopped Into 1cm Cubes
- 1 Courgette, Trimmed And Chopped Into 1cm Cubes
- ½ Teaspoon Dried Chilli Flakes
- 1 Tablespoon Fresh Thyme Leaves
- 400g Fresh Egg Tagliatelle
- To Taste Salt
Found in This Book
Feast your eyes on the finest spicy tagliatelle with peppers, courgettes, red onions and thyme! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Heat the oil in a large frying pan over a medium heat and fry the onions, peppers, courgettes, chilli and thyme for 8 minutes. Stir occasionally with a wooden spoon. Season with salt and set aside.
Meanwhile cook the pasta in a large saucepan of boiling water until al dente. Drain and tip back into the same pan.
Pour in the sauce, place the pan over a low heat and toss everything together for 30 seconds to allow the flavours to combine.
Divide the pasta between four serving plates and serve immediately.
Once you’re done, simply sit back and enjoy your spicy tagliatelle with peppers, courgettes, red onions and thyme and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
Tagliatelle with Pesto and Courgettes Recipe
This delicious, filling, Genovese-style pasta recipe is ready in less than 15 minutes, so is perfect for hungry students, busy mums and anyone who struggles to create something quick and healthy in the kitchen. Pro chefs and amateurs alike can meet and undertake this super simple tagliatelle dish it is true that less can definitely be more.
Pesto pasta is often an easy 'go-to', but you can continue the green theme with this courgette recipe and go the extra mile by spiralising some courgette and mixing it in. If you didn't understand the spiralising hype, and didn't bother to invest, peeling with a julienne peeler also works just as well. Go green and get one of your 5 a day in this yummy, nutritious and healthy dish. Another health bonus is that, with the courgette as an extra ingredient, you won't be tempted to lavish lots of calorific cheese over the top. Naturally, still add the Parmesan, but the courgette will hopefully deter you from adding mounds of cheddar underneath the specified allowance of Parmesan!
Enjoy hot for an evening meal, or eat up cold leftovers the next day (though you might like to warm them up with a quick blast in the microwave). The tagliatelle provides much needed carbohydrates at any time of the day whether serving as your main meal in the evening, or giving you a midday energy boost at lunchtime. Serve with a light white wine for a dreamy food-drink combination, and enjoy!
HOW TO MAKE TAGLIATELLE WITH PESTO AND COURGETTES:
1. Heat a large saucepan of lightly salted water over a high heat until boiling. Add the pasta and cook for 6-8 minutes or until al dente.
2. Once cooked, drain, reserving a ladle of the cooking water. Toss the pasta with the courgettes, pesto, lemon zest and a little of the water. Season to taste. Top with the cheese and serve immediately.
1. First make the pesto. Using a pestle and mortar, crush the garlic with 1⁄2 teaspoon sea salt to a smooth paste. Add the basil leaves and pound so the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons water and emulsify, then add the Parmesan cheese. Finally, slowly work in the olive oil.
2. Cook the pasta with the courgettes in a large pot of boiling salted water for about 3 minutes – the pasta should still have a bite.
3. Meanwhile, warm half the pesto in a frying pan.
4. Using tongs, lift the pasta and courgettes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands.
5. Check and adjust the seasoning and serve with the remaining pesto on top.
Creamy Brazil Nut Pesto Pasta with Roasted Courgette, Peas & Rocket
Hello summery, zesty, easy vegan creamy pesto pasta! This pesto comes together in 5 minutes and is the perfect accompaniment to roasted courgette, peas and rocket. You&rsquoll be coming back for seconds, or if you&rsquore like me &ndash thirds.
You can make this pesto pasta with any pasta you like but I have a love affair with linguine at the moment. However, any type of pasta works, so choose your favourite.
When it comes to a quick and easy filling dinner, pesto pasta always wins. Pasta wins most days to be honest, and if I&rsquom not eating pesto pasta I&rsquom eating my arrabbiata linguine (told you I loved linguine!) OR macaroni cheese with the my favourite cheese sauce!
I make pesto pasta at least once weekly and it never gets old! I like to serve it with all the seasonal green vegetables and adding frozen peas is so quick and easy and are always in everyone&rsquos freezer!
Let&rsquos talk about the pesto. I use brazil nuts in this recipe because they have a rich and creamy flavour and are the perfect base to make this pesto creamy. Then comes the basil, garlic and lemon &ndash essentials for a zesty, fresh pesto. Expect a creamy, nutty, zesty, garlicky and utterly addictive sauce.
Roasting the courgettes turns them soft and caramelized and they pair so perfectly with pesto. You know I&rsquom a big fan of roasted veggies so of course they make an appearance here.
To make this dish even quicker you can leave out the roasted courgette and just use peas and rocket, or spinach. If you don&rsquot like or have courgette, sub for a different vegetable such as mushrooms or red onion.
As always, if you make this recipe be sure to leave me a comment below and tag me on Instagram. I love seeing pictures of my recipes being recreated!
Pesto pasta with courgettes recipe - Recipes
It looks like a serving bowl full of pasta noodles, doesn't it? But it's not - it's "spiralized zucchini noodles" and so many people are making these right now, I wanted to make sure you knew about the great gadget that makes these! Whether you are trying to avoid wheat, or trying to cut back on calories or just trying to get rid of a ton of zucchini in your garden, this Spiralizer is for you. When I first served these zucchini noodles to my husband, he thought they were pasta - so did a couple of other people who had them.
you can get one of these awesome Spiralizers here
I'm one of those people who actually uses the gadgets in my kitchen and I love this one! This Spiralizer is from Paderno and it works like a dream. It comes with three different blades and you can use it on all kinds of vegetables and some fruit. I used it on zucchini here, left the "noodles" raw and just tossed it with a simple basil pesto. It's a snap to clean and the blades store right in the Spiralizer itself.
It is super simple to make these zucchini noodles - start by trimming the ends off the zucchini. The Spiralizer has suction feet on the bottom to make sure it doesn't slip. Place the zucchini in between the blade and the pronged holder on the handle. Make sure it's secure and then just start cranking the handle. Cut the zucchini noodles at intervals with a knife, otherwise you will have four feet long noodles! After the blade does its work, you will be left with little zucchini pieces that are kind of funny looking. The blade works around the center of the zucchini and then all that is left is a long stem along with the end piece.
You can serve the zucchini noodles raw or lightly saute them so they are hot. Check out the bottom of this post for more awesome recipes from other bloggers that use this Spiralizer!
Also, I wanted to thank Kristina Gill at Design Sponge for featuring me last week. I've been a big fan of that site for a long time. I developed a recipe for her and she was great fun to work with. The recipe is a trifle that was inspired by my Sicilian roots - it's lemon cakes brushed with limoncello, spread with a pistachio cream layer and a whipped cream layer. Pistachios and lemons are used in Sicilian cooking a lot. The trifle is bright and luscious and goes great with little shots of limoncello. If you would like to check the recipe out, you can find it here on Design Sponge.
if you would like a printable recipe of the Sicilian trifle, click here
Spiralized Zucchini Noodles with Basil Pesto
Just like pasta, don't over dress the noodles! Just a light coating of pesto is what you want.
- 5 medium zucchini
- 2 ounces parmesan cheese, cut into chunks
- 1 small clove of garlic
- salt and pepper
- pinch of red hot chili pepper (optional)
- 1 cup of slightly packed fresh basil leaves
- ¼ cup olive oil
Using the Spiralizer, make noodles out of the zucchini. In a food processor, add the cheese, garlic, a pinch each of salt, pepper and chili pepper. Pulse until fine. Add the basil leaves and pulse. Pour the olive oil into the feed tube slowly and pulse.
Place the zucchini noodles in a large serving bowl. Add the pesto and toss until all the noodles are coated. Don't overdress the noodles. It will take a couple of minutes to get the noodles all coated - just keep tossing. If the pesto is a little too thick, you can add a little bit more of oil or a little bit of water, but don't overdo it. Serve immediately - you don't want it to sit too long.
Using a spiraliser or vegetable peeler, slice the courgettes into thick noodles. Place courgette noodles in a large steamer or colander over a large pan of simmering water, ensuring the base of the steamer isn't touching the water. Cover and steam for 2 minutes, or until courgette is just tender, being careful to not overcook it.
In a food processor, blend basil, garlic, pine nuts, Parmesan and oil until smooth. Add avocado, then process until smooth. Season to taste.
Toss courgette with half the avocado pesto. Divide between four bowls and serve topped with rocket, lemon zest, juice, extra Parmesan, extra pine nuts, basil leaves and extra pesto on the side.
Tip: For an alternative to pasta try courgette. It's naturally gluten free and adds an extra vegetable to your meal.
PER SERVE Energy 1348Kj • Protein 14g • Total Fat 27g • Saturated Fat 6g • Carbohydrates 4g • Sugars 4g • Sodium 631mg