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    Oh My Veggies » Vegan Recipes » Vegan Pasta Recipes

    Creamy Vegan Pesto Pasta

    Published: Mar 24, 2017 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Creamy Vegan Pesto PastaSponsored Recipe

    Around this time of year, I start to get really psyched about spring produce, but I always expect it to arrive before it actually does. I think "Oh, March is when spring starts, which means warm weather and veggies abound!" But in reality, there's still snow on the ground and I'm still stuck with winter squash for at least a few more weeks.

    That's why I like recipes like this. It's deceptively springy. On the one hand, it's packed with veggies like peas, artichoke hearts, and mushrooms, all in a light creamy sauce. So springy! On the other hand, I used frozen peas and artichoke hearts, mushrooms are pretty readily available all year long, and so is packaged pesto. I could really make this dish any time of year...it just happens to feel springy because of the ingredients I picked and its bright, bold flavor. Peas and artichoke hearts are perfect, because, quite conveniently, these veggies are pretty darn good when you buy them frozen.

    Creamy Vegan Pesto Pasta

    I went with a creamy sauce, because it really is still cold out, so I'm still in the mood for comfort food. I just made the sauce a bit lighter than I might have back in January. I used Silk Unsweetened Cashewmilk for the base because it's smooth and creamy, but not too heavy. It's also got a nice neutral flavor that's not too sweet, so it's perfect for savory dishes like this one. Using prepared pesto to flavor the sauce keeps things simple—it packs a ton of flavor, so you don't have to worry about adding a million different seasonings. The one additional seasoning I do recommend is some miso paste, which adds some saltiness and just a touch of savory flavor.

    Creamy Vegan Pesto Pasta

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    Recipe

    Creamy Vegan Pesto Pasta

    Penne pasta is dressed in a creamy, dairy-free pesto sauce and served with veggies to make this cozy vegan dinner.
    Print Recipe Pin Recipe Email Recipe
    Total Time: 30 minutes minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Creamy Vegan Pesto Pasta, vegan pasta recipe, Vegan Pesto Pasta
    Servings: 4 servings
    Calories: 403kcal
    Author: Oh My Veggies

    Ingredients

    • 8 ounces dried penne pasta or your favorite pasta shape
    • 2 tablespoons olive oil divided
    • 6 ounces button or cremini mushrooms cleaned, stemmed and sliced
    • 1 9 ounce package frozen artichoke hearts, thawed
    • 2 tablespoons all-purpose flour
    • 1 ½ cups Silk Unsweetened Cashewmilk
    • ¼ cup prepared vegan pesto or to taste (store-bought or homemade)
    • 1 tablespoon white miso paste
    • 1 ½ teaspoons lemon juice
    • 1 cup frozen peas thawed
    • Salt and pepper to taste
    • Sliced fresh basil and red pepper flakes for serving (optional)
    US Customary - Metric

    Instructions

    • Bring a large pot of water to a boil. Add the pasta and cook to al dente according to the package directions. Drain into a colander and return it to the pot. Toss with a dash of olive oil to prevent sticking.
    • Coat the bottom of a large skillet with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the mushrooms. Cook them for about 5 minutes, until browned on the bottoms, then flip and cook about 5 minutes more, until browned on the opposite sides. Transfer the mushrooms to a plate.
    • Add the remaining tablespoon of oil to the skillet. Once the oil is hot, add the artichoke hearts. Cook the for about 5 minutes, until they begin to brown. Return the mushrooms to the pot, then sprinkle in the flour, flipping the veggies until they're coated with flour. Drizzle in the Cashewmilk while stirring, then stir in the pesto, miso, and lemon juice, stirring well to fully dissolve the miso.
    • Bring the mixture to a simmer and allow to cook for about 5 minutes, stirring occasionally, until the sauce thickens up and the mushrooms are tender.
    • Stir in the peas and pasta and allow to cook just a minute more, until heated throughout. Remove the skillet from the heat and season with salt and pepper to taste.
    • Divide onto plates and top with basil and red pepper flakes. Serve.

    Nutrition

    Calories: 403kcalCarbohydrates: 55gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 372mgPotassium: 421mgFiber: 5gSugar: 5gVitamin A: 594IUVitamin C: 15mgCalcium: 57mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

    « Vegan Meal Plan | Peanut Noodles, Asparagus Soup & Mushroom Bolognese
    Mushroom Barley Pilaf »

    Vegan Pasta Recipes, Vegan Recipes, Vegetarian & Vegan Pasta Recipes, Vegetarian Recipes 30 minutes or less, artichokes, main dishes, mushrooms, pasta, peas, pesto

    Reader Interactions

    Comments

    1. Izzy | Pinch of delight says

      March 25, 2017 at 7:07 pm

      YUM!

      Reply
    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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