Indulge in Flavorful Vegan Pesto Protein Pasta with Fresh Spring Veggies
Looking for a vibrant and protein-packed pasta dish that’s completely vegan? This recipe brings together the goodness of protein-rich pasta, aromatic wild leek ramps, and a medley of fresh spring veggies in a delightful vegan pesto sauce.
Ingredients:
- 1/2 box Barilla protein pasta, cooked with salt
- 5 garlic cloves, crushed
- 1 bunch of wild leeks (or substitute with spring onion), bulbs and leaves chopped
- 1 bunch asparagus, chopped into 1 1/2-inch sticks
- Baby zucchini, sliced into quarters
- Vegan pesto (@wholefoods or homemade)
- Vegetarian or Vegan Parmesan, to taste (vegetarian parmesan without animal enzyme rennet)
- Olive oil for cooking
Preparation:
- Cook the pasta: Boil the Barilla protein pasta in salted water until al dente, then drain and set aside.
- Prepare the veggies: In a separate pan, heat olive oil and sauté crushed garlic. Add chopped leek bulbs and baby zucchini, cooking until tender. Introduce the asparagus and continue cooking until it’s just tender.
- Bring it all together: Once the veggies are cooked to your liking, add in the chopped leek leaves. Let them wilt before incorporating vegan pesto into the mix. Finally, stir in the cooked pasta, ensuring everything is well-coated in the flavorful pesto sauce.
- Customize as desired: For those who prefer it vegan, serve a portion without cheese. Then, sprinkle vegetarian or vegan Parmesan generously over the remaining pasta. Enhance the flavors with a dash of black pepper and chili flakes for an added kick.
Serving Suggestions:
This delightful dish brings the freshness of spring onto your plate. Serve it hot, garnished with additional Parmesan, chili flakes, or black pepper for an extra burst of flavor.
Enjoy Every Bite!
Savor the blend of fresh veggies, aromatic garlic, and the richness of vegan pesto in every forkful of this protein-packed pasta!