Creamy Vegan Pesto Pasta (GF/V)

SUMMER. IS. THE. BEST- can we all agree? With the change in season, comes a change in my appetite.  I no longer want warm, comforting foods, I crave chilled foods, that are easy to make. If you are like me, look no further because this Vegan Pesto Pasta might be your go-to summer dish! It’s CREAMY, HEARTY, FRESH, and QUICK TO MAKE!

Although Pip was a little weary about the whole pesto thing, The Picky Husband, totally gave it the thumbs up! This recipe is little fuss, full of flavour, and the tomatoes give it a nice juicy touch!

Especially with gluten-free pasta, I would suggest eating the pasta the day of but it is still quite tasty the next day. I’m actually munching on some leftovers right now as I type- and I ain’t disappointed.

If you want to dedicate your summer to having fun; on the water, camping, or hiking, then keep this recipe in mind. It’s perfect to make in the morning, keep it chilled in the fridge all day while you live it up, and then dinner is ready for when you get home. That sounds like a pretty effortless and wonderful plan to me. ♥

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Vegan Pesto Pasta

serves 2-4 |time to make: 20 minutes (not including the cooling time for pasta) 

ingredients

• 3 cups PASTA (I used GF Tru Roots Ancient Grains)
• 3/4 cup CUCUMBER (chopped)
• 1 cup CHERRY TOMATOES (halved)
• 1 cup BASIL
• 2 tbsp PINE NUTS
• 2-3 tbsp NUTRITIONAL YEAST
• 2 tbsp AVOCADO OIL (or oil of choice)
• 1/2 of a LEMON, juiced
• 1/4 teaspoon LEMON ZEST
• 1 clove of GARLIC
• 2 Tablespoons WATER

directions

1. Bring a large pot of water to a boil, add pasta and cook for the desired time (depending on the package instructions).
2. While the pasta is cooking, use a food processor or blender and combine all the pesto ingredients. Blend until smooth, you may need to add another tablespoon of water.
3. Drain the pasta, and let cool. I suggest laying the pasta flat out, so they don’t clump/stick together (perhaps on a cooling rack).
4. Once the pasta has cooled completely (~1-2 hours), add the pesto and pasta to a mixing bowl and combine. Add the tomatoes and cucumber. Then let it chill, covered in the fridge until ready to eat!
5. As I mentioned above, I would suggest eating that pasta the day of (especially with GF pasta noodles) for the freshest taste,  but it is still quite tasty the following day too.

if you love pesto- give this recipe a try 

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