Name: Spring Green Pasta with Vegan Basil Mint Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup raw walnuts; 2 cups basil (loosely packed); 6 large mint leaves; 3 tablespoons nutritional yeast; 3/4 teaspoon sea salt (to taste); 1 tablespoon fresh lemon juice; 1/2 cup avocado oil; 1 (12-ounce) Gluten-Free Pasta Noodles; 1 tablespoon avocado oil (for cooking); 1/2 large leek (chopped); 1 bunch asparagus (trimmed and chopped); 1 cup peas; 1 teaspoon lemon zest (optional); sea salt (to taste); 1/4 cup raw pumpkin seeds

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There’s something magical about spring, isn’t there? It’s the season that inspires freshness and vibrant colors, especially in our meals. That’s why I’ve been so excited to share my recipe for Spring Green Pasta with Vegan Basil Mint Pesto. This dish encapsulates the essence of spring with its bright greens and bold flavors. I remember the first time I made this meal; it felt like a celebration of the season right in my kitchen. I had just returned from the farmer’s market, and the smell of fresh basil and mint was still lingering in the air as I prepared this dish. Each bite is a reminder of those sunny days and the bounty of nature. Whether you’re enjoying it for a casual weeknight dinner or a picnic in the park, this pasta is sure to delight your taste buds and bring a smile to your face.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
15 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
380 kcal

Protein:
10 g

Diet:
Paleo, Whole30, Vegan

Fat:
18 g

Tools Used:
Wooden Spoon, Skillet, Food Processor, Chef’s Knife

Why This Spring Green Pasta with Vegan Basil Mint Pesto Works

Why do I love this recipe? Let me share a few reasons.

1. A Symphony of Fresh Flavors

The combination of fresh basil, mint, and seasonal vegetables creates a delightful symphony of flavors that dance on your palate. Each bite of the Spring Green Pasta with Vegan Basil Mint Pesto takes you on a journey through the vibrant flavors of spring.

2. Easy and Quick to Make

With just a few straightforward steps, you can whip up this dish in no time. Perfect for those busy weeknights or when you simply don’t want to spend hours in the kitchen. You can have a wholesome meal ready in just about half an hour!

3. Healthful Ingredients

This pasta is packed with nutritious ingredients. The walnuts in the pesto provide healthy fats, while the asparagus and peas add fiber and vitamins. It’s a meal you can feel good about eating.

4. Versatile and Customizable

Not only is this dish delicious, but it’s also versatile. You can easily customize it to incorporate your favorite vegetables or adjust the pesto to suit your taste. This allows you to make it your own!

5. Perfect for Everyone

Whether you’re a vegan, vegetarian, or simply looking to enjoy a meatless meal, this dish is perfect for everyone. It’s a crowd-pleaser that caters to various dietary preferences without sacrificing flavor.

6. A Feast for the Eyes

Lastly, the Spring Green Pasta with Vegan Basil Mint Pesto is visually stunning. The bright greens and colorful vegetables make it a feast for the eyes as well as the taste buds. It’s the kind of dish that will impress your guests and make them think you’ve spent hours preparing.

Ingredients for Spring Green Pasta with Vegan Basil Mint Pesto

When creating the Spring Green Pasta with Vegan Basil Mint Pesto, it’s all about using fresh, high-quality ingredients that shine in their simplicity. The key players in this recipe are the vibrant greens, crunchy nuts, and wholesome pasta. Together, they create a harmonious balance of flavors and textures that make this dish truly special.

1 cup raw walnuts: These add a rich, nutty flavor to the pesto while providing healthy fats.
2 cups basil (loosely packed): Fresh basil is the star of the pesto, contributing its aromatic and sweet notes.
6 large mint leaves: They add a refreshing twist and enhance the overall flavor profile.
3 tablespoons nutritional yeast: This brings a cheesy flavor without the dairy, perfect for vegan dishes.
3/4 teaspoon sea salt: To taste, enhancing all the vibrant flavors.
1 tablespoon fresh lemon juice: This brightens the dish with a zesty note.
1/2 cup avocado oil: Used in the pesto for creaminess and healthy fats.
1 (12-ounce) package Gluten-Free Pasta Noodles: The foundation of the dish, providing a hearty base.
1 tablespoon avocado oil (for cooking): Helps sauté the vegetables for a rich flavor.
1/2 large leek (chopped): Adds a subtle sweetness and depth when sautéed.
1 bunch asparagus (trimmed and chopped): A seasonal favorite, it adds crunch and color.
1 cup peas: These provide sweetness and a pop of color.
1 teaspoon lemon zest (optional): This adds an extra punch of citrus aroma.
sea salt (to taste): For seasoning the pasta and vegetables.
1/4 cup raw pumpkin seeds: Used as a crunchy topping for added texture.

Preparation Steps for Spring Green Pasta with Vegan Basil Mint Pesto

Now that we have our ingredients ready, let’s dive into the preparation of the Spring Green Pasta with Vegan Basil Mint Pesto. This part is where the magic happens, and I assure you it’s quite simple! Follow these steps closely, and you’ll have a vibrant dish that’s bursting with flavor.

Start by placing the walnuts in a food processor. Pulse them a few times until they are roughly chopped. You want to see some texture but not powder. This adds a nice crunch to your pesto.
Next, add the basil, mint, nutritional yeast, lemon juice, and sea salt to the food processor. Pulse again until everything is well combined, but still retains some texture.
With the food processor running, slowly stream in the avocado oil through the top opening. This allows the oil to emulsify smoothly with the other ingredients, creating a creamy pesto. Stop to scrape down the sides if necessary.
Once you achieve your desired consistency, taste the pesto and adjust the seasoning if needed. You can add more salt or lemon juice to brighten it up.
Transfer the pesto to a bowl and refrigerate it until you’re ready to combine it with the pasta. This resting time allows the flavors to meld beautifully.
Meanwhile, bring a large pot of salted water to a boil. Add the Gluten-Free Pasta Noodles and cook according to the package instructions. Keep in mind that gluten-free pasta cooks faster than regular pasta, so check for doneness a few minutes early.
Once the pasta is cooked, reserve about a cup of the cooking water and then drain the rest. This starchy water will help bind the sauce and pasta together later.
In a large skillet, heat the remaining avocado oil over medium heat. Add the chopped leek and sauté for about two minutes until it becomes tender.
Next, add the chopped asparagus to the skillet. Stir frequently and cook until the asparagus is just tender but still has a nice crunch, about 3 to 5 minutes.
Now, add the peas and lemon zest to the skillet, and continue cooking for an additional minute. The vibrant colors will make your kitchen feel like spring!
Transfer the cooked pasta back to the pot you used to cook it. Add the sautéed vegetables and desired amount of the prepared pesto. Stir everything together gently, being careful not to break the gluten-free pasta.
If the mixture seems dry, add a splash of the reserved pasta cooking water to create a luscious sauce. Taste and adjust seasoning with more sea salt if needed.
Finally, serve the pasta warm, topped with raw pumpkin seeds for that perfect crunch. Enjoy your delicious Spring Green Pasta with Vegan Basil Mint Pesto!

Things Worth Knowing

Quality Matters: Using fresh, high-quality ingredients will make all the difference in your pesto’s flavor. Don’t skimp on the herbs!
Texture Control: If you prefer a smoother pesto, blend it longer. If you like it chunkier, pulse less.
Pasta Cooking: Always save a bit of pasta water before draining. It’s a great way to adjust the sauce’s consistency.
Vegetable Variations: Feel free to mix in other seasonal veggies like zucchini or spinach for added nutrition.

Ways to Adapt This Recipe

While the Spring Green Pasta with Vegan Basil Mint Pesto is fantastic as is, here are some ways you can adapt it to suit your taste:

Storage: Leftovers can be kept in an airtight container in the refrigerator for up to three days. The flavors will intensify as it sits!
Freezing: You can freeze the pesto in ice cube trays for easy future use. Just pop out a cube whenever you need a quick sauce!
Pairing: This dish pairs beautifully with a fresh salad or roasted vegetables. Consider adding a side of garlic bread for a complete meal.
Protein Boost: For extra protein, consider adding chickpeas or white beans to the pasta. They blend well with the flavors!
Herb Variations: Experiment with other herbs like parsley or cilantro in the pesto for a different twist.
Nut Substitutions: If you have nut allergies, sunflower seeds make a great alternative in the pesto.

Serving This Spring Green Pasta with Vegan Basil Mint Pesto

When it comes to serving the Spring Green Pasta with Vegan Basil Mint Pesto, there are many delightful ways to present it:

Warm or Cold: This dish can be enjoyed warm right after cooking or served cold as a pasta salad.
Garnishes: Top each serving with extra pumpkin seeds, a sprinkle of nutritional yeast, or even some fresh herbs for a pop of color.
Seasonal Sides: Pair it with seasonal sides like roasted vegetables or a light garden salad to balance the meal.
Occasion: Perfect for casual family dinners, picnics in the park, or even potluck gatherings with friends.
Meal Prep: Make a big batch on the weekend and enjoy it throughout the week for easy lunches.
Festive Touch: For special occasions, consider serving it on a large platter with additional garnishes to create an eye-catching centerpiece.

FAQ

Leftovers of Spring Green Pasta with Vegan Basil Mint Pesto can be stored in an airtight container in the refrigerator for up to three days. The flavors tend to intensify a bit as it sits, making it a delicious option for lunch the following day. When reheating, add a splash of water or extra avocado oil to help loosen the pasta and keep it from drying out.

Yes! Freezing the pesto is a great way to preserve it for later use. You can pour the prepared pesto into ice cube trays and freeze it in individual portions. Once frozen, transfer the cubes to a zip-top bag. This makes it easy to grab just the right amount for your next dish!

Absolutely! The Spring Green Pasta with Vegan Basil Mint Pesto is perfect for meal prep. You can prepare the pesto in advance and store it in the fridge or freezer. Cook the pasta and vegetables ahead of time and combine them just before serving. This allows you to enjoy a fresh and quick meal throughout the week!

There are plenty of ways to customize the Spring Green Pasta with Vegan Basil Mint Pesto! You can add your favorite vegetables, such as zucchini or bell peppers. For a protein boost, consider adding chickpeas or white beans. You can also experiment with different nuts in the pesto or even try adding a touch of different herbs for a unique flavor.

Conclusion

The Spring Green Pasta with Vegan Basil Mint Pesto is a vibrant and flavorful dish that captures the essence of spring. It’s not just a meal; it’s a celebration of fresh ingredients and the joy of cooking. I encourage you to try it for your next gathering or simply for a cozy night in. You won’t be disappointed!