Description
This One Pot Creamy Pesto Pasta is a quick, delicious, and nutritious vegan dish made with wholesome ingredients, packed with flavor and ready in under 30 minutes. Perfect for busy weeknights or when you need a comforting yet healthy meal.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 courgette, chopped
- 150g mushrooms, sliced
- 300g pasta (gluten-free if desired)
- 700ml vegetable stock
- 100g frozen peas
- 100g spinach
- 4 tbsp vegan pesto
- 2 tbsp nutritional yeast
- Salt and pepper, to taste
- Juice of ½ lemon
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until soft.
- Add minced garlic, courgette, and mushrooms. Cook for another 5 minutes, stirring occasionally.
- Add pasta and vegetable stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.
- Stir in peas and spinach. Cook for another 2-3 minutes until the spinach wilts and peas are heated through.
- Turn off the heat and stir in vegan pesto, nutritional yeast, salt, pepper, and lemon juice.
- Serve warm and enjoy.
Notes
- Use any type of pasta, including gluten-free options.
- Add more vegetables like broccoli or bell peppers for extra nutrition.
- Adjust the amount of pesto based on taste preference.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
