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Summer Pesto Veggie Pasta (Vegan + GF)

You would never guess this pasta is gluten-free + vegan! The pesto is made with fresh herbs, garlic, and nuts. Packed with fresh summer veggies like zucchini, tomatoes, shitake mushrooms, onion, and garlic. The mushrooms are almost like a meat substitute-hearty and delicious.

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes


Serves: 4


Ingredients


Pesto:

1 cup fresh basil leaves

1 cup fresh Italian parsley

3 tsp fresh garlic

1/2 cup olive oil

Juice from one lemon (about 2-3 tbsp)

1 cup walnuts, almonds, or pine nuts (walnuts are the least expensive)

Salt + pepper to taste


Pasta:

1 green zucchini chopped in half-moons

1 yellow zucchini chopped in half moons

1 pack shitake mushrooms (or 1 cup) sliced

1 small yellow or white onion diced

1 tablespoon fresh crushed garlic (about 2-3 cloves)

1/2 cup sliced sun-dried tomatoes

1/2 cup fresh baby tomatoes whole

2 packs chickpea spaghetti or other gluten-free spaghetti (enough for 4 servings)

1/2 cup pasta water from boiling pasta

*Fresh basil for garnish*


Method:

  1. Make your pesto; throw all pesto ingredients into a food processor or blender. Adjust flavors as needed. Set aside.

  2. Prepare your chopped veggies. Heat a boiling pot of water for noodles.

  3. In a large saute pan, heat a tablespoon of avocado oil and then add garlic and onion. Once onion and garlic are translucent, add in mushrooms and cook for about 5 minutes. Add in zucchini and saute for 2-3 minutes. Make sure not to overcook the zucchini. Add in your sun-dried tomatoes + baby tomatoes + salt/pepper to taste

  4. Throw your noodles into the pot of water and boil according to instructions. Add olive oil to noodles to make sure they don't stick. Once noodles are cooked through, drain and put in a large serving bowl.

  5. Add your pesto to the pasta and mix carefully, add in 1/2 cup of pasta water to thicken up the texture. Once the pesto is mixed through the noodles, add in your cooked veggies and gently toss.

  6. Garnish with fresh chili flakes and fresh basil.

  7. Enjoy!


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