This pregnancy has been so interesting and one flavor I can’t get enough of is pesto. Since trying Trader Joe’s vegan basil pesto pasta, I’ve been using it in almost everything. I think my husband is getting so sick of it, but baby wants pesto. Pesto pasta has been one of my go-to’s because it’s quick, can easily be customized with different vegetables, and is just plain delicious! One additional ingredient I can’t do without is the sun-dried tomatoes. They just have such a unique flavor and add so much to any dish that I’ve been going through them like candy.
What I love about the Trader Joe’s pesto is that it has kale in it, which is a power veggie packed with healthy vitamins and minerals. I also love that it is ready-made and vegan. With a toddler that is potty training and sciatica from the second baby, I’m looking for all the shortcuts and if you have kids or work long hours, I can imagine you are on the same page. Healthy food with convenience is super important to families and busy individuals and this recipe is geared toward you.
What you’ll love about this vegan pesto pasta?
First off, it’s easy to make. If you need a quick but healthy dinner, look no further.
It’s vegan so you can serve this for meatless Monday, to your plant-based friends, or for whatever reason you may want to serve vegan food.
It’s gluten-free so it’s safe to serve friends with dietary concerns.
I also love that it is packed full of vegetables. One thing that most of us don’t get enough of is vegetables. This contains spinach, onion, greens in the pesto, and sun-dried tomatoes. There is such a mix of nutrients including calcium, iron, vitamin A, and fiber in this that I feel no guilt indulging in pasta.
How to make this vegan pesto pasta?
Cook Pasta
- Cook your pasta according to package instuctions. The lentil and chickpea pasta are about 5-7 minutes but it’ll vary by brand.
- Strain and set aside.
Prepare The Pesto Pasta
- Over medium heat, heat a skillet and add olive oil.
- Once hot, add sliced onion and cook until it starts to get translucent. Then add the garlic.
- Give it a stir and then add the spinach. Cook until the leaves wilt.
- Add the sun-dried tomatoes and cook for about 2 minutes. Then add the salt, basil, and oregano. Stir well before adding the cooked noodles and pesto.
- Stir everything together to ensure the pesto gets well incorporated. You can add more if you like a stronger flavor.
- Scoop into bowls and serve hot. You can top with parmesan if you like, but to keep it vegan we don’t.
Similar Recipes
Chickpea Crust Pesto Pizza
Instant Pot Vegan Cheesy Pasta
Vegan Pesto Pasta with Lentil Noodles [GF, V]
Ingredients
- 12 oz gluten-free pasta
- 1 tbsp olive oil
- 1 onion thinly sliced
- 2 cups spinach chopped
- 1 clove garlic minced
- ½ cup sun-dried tomatoes
- 6 tbsp pesto Trader Joes vegan basil pesto is perfect
- ½ tsp salt
- ¼ tsp dried oregano
- ¼ tsp dried basil
Instructions
Cook Pasta
- Cook your pasta according to package instuctions. The lentil and chickpea pasta are about 5-7 minutes but it'll vary by brand.
- Strain and set aside.
Prepare The Pesto Pasta
- Over medium heat, heat a skillet and add olive oil.
- Once hot, add sliced onion and cook until it starts to get translucent. Then add the garlic.
- Give it a stir and then add the spinach. Cook until the leaves wilt.
- Add the sun-dried tomatoes and cook for about 2 minutes. Then add the salt, basil, and oregano. Stir well before adding the cooked noodles and pesto.
- Stir everything together to ensure the pesto gets well incorporated. You can add more if you like a stronger flavor.
- Scoop into bowls and serve hot. You can top with parmesan if you like, but to keep it vegan we don't. 🙂
Notes
Nutrition
Thanks to all who read o tried this recipe. If you tried it, I’d greatly appreciate if you left me a star rating or a comment below to help improve content and give me ideas of what to work on next!
Cassie