Best 2 Vegan Linguine With Spinach Pesto Recipes

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Are you ready to embark on a culinary journey that combines the vibrant flavors of spinach pesto with the delectable texture of linguine? Vegan linguine with spinach pesto is a symphony of flavors that will tantalize your taste buds and leave you craving for more. With its vibrant green hue, nutty aroma, and creamy texture, this dish is a feast for both the eyes and the palate. It is a perfect meal for those seeking a healthy and satisfying vegan option. The combination of spinach, basil, pine nuts, garlic, and olive oil creates a pesto that is bursting with flavor and nutrition. Served over perfectly cooked linguine, this dish becomes a delightful symphony of textures and flavors.

Let's cook with our recipes!

VEGAN GNOCCHI WITH SPINACH PESTO RECIPE



Vegan Gnocchi With Spinach Pesto Recipe image

Vegan gnocchi is easy to make and you won't be missing the eggs or cheese! This potato and flour pasta is topped with a vibrant spinach pesto.

Provided by Leah Maroney

Categories     Dinner     Entree     Pasta

Time 1h45m

Number Of Ingredients 13

For the Gnocchi:
3 to 4 russet potatoes
1 to 2 cups all-purpose flour
1 teaspoon salt (plus more for the pasta water)
1 tablespoon olive oil
For the Spinach Pesto:
1 cup frozen spinach (thawed and drained)
1 cup fresh basil leaves
1 clove garlic
1 teaspoon nutritional yeast
1/2 teaspoon salt
1 tablespoon olive oil
Optional: Vegan Parmesan cheese

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. Scrub and wash the potatoes thoroughly, dry, and place on a parchment-lined baking sheet. Prick the potatoes all over with a fork and bake for about 1 hour, or until the potatoes are tender when pricked with a fork.
  • Remove from the oven and cool slightly until you can handle them. Peel off the skins.
  • Grate the potatoes with a cheese grater or put them through a ricer . Remove any tough pieces.
  • Put the potatoes on a large, clean board and form them into a nest shape. Sprinkle the top with the flour and salt and pour the olive oil in the center.
  • Mix the olive oil into the potatoes and flour using a fork or your hands. Knead the dough for a few minutes or until it comes together to form a soft dough. All of the ingredients should be incorporated, but do not over-knead or the potatoes will become tough.
  • Cut off a piece of the dough and roll it into a long log.
  • Cut the log into 3/4-inch pieces.
  • Roll each piece across a gnocchi board or across the tines of a fork. You can also skip this step, but it helps hold the sauce on the gnocchi.
  • Bring a large pot of water to a boil and add salt. Add in about a cup of the gnocchi and cook just until they float to the surface. Using a slotted spoon, lift the gnocchi from the water and place on a parchment-lined baking sheet. Repeat until you have cooked all of the gnocchi.
  • Gather the ingredients.
  • Add the spinach, basil, garlic, nutritional yeast, and salt to a food processor. Slowly drizzle in the olive oil as its blending. Blend until the sauce is finely chopped and mostly smooth.
  • Toss the gnocchi with the pesto and serve with a sprinkle of vegan Parmesan if you wish.

Nutrition Facts : Calories 511 kcal, Carbohydrate 97 g, Cholesterol 0 mg, Fiber 9 g, Protein 14 g, SaturatedFat 1 g, Sodium 917 mg, Sugar 3 g, Fat 8 g, ServingSize 45 pieces (3-4 servings), UnsaturatedFat 0 g

LINGUINE WITH SPINACH-BASIL PESTO



Linguine with Spinach-Basil Pesto image

Provided by James Briscione

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 16

Fresh Pasta
3/4 cup Spinach Pesto
Kosher salt
Semolina flour, for dusting
4 handfuls fresh green beans, trimmed
Grated Parmesan, for serving
7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs
Kosher salt
1 cup loosely packed basil
1 cup loosely packed spinach leaves
1 clove garlic
Kosher salt and freshly ground black pepper
1 cup good-quality olive oil
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of generously salted water to a rapid boil.
  • Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other piece wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your pasta roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, and then pass through the roller again. If the edges begin to fray or the dough gets sticky or damp, lightly dust both sides with flour. Repeat six or seven more times, until the dough is smooth.
  • Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
  • Dust a work surface with some semolina flour to keep the dough from sticking. Trim the dough into 10- to 12-inch long sheets, stacking them with semolina between each sheet. Fold the stack of dough sheet in half, and then in half again. Use a sharp knife to slice the dough along the short side of the stack into 1/4-inch thick slices. Unroll the noodles and toss with semolina flour to prevent sticking. Repeat the rolling and cutting process with the remaining dough.
  • Drop the pasta into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, for 2 minutes. Add the green beans cook 1 1/2 minutes more. Lift the pasta and green beans from the water with tongs or a spider and place in a heatproof bowl along with about 1/4 cup pasta water. Pour about 3/4 cup pesto over the pasta and beans and toss well, adding more pesto if necessary. Top with more grated cheese.
  • Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  • Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
  • Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
  • Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
  • Combine the basil, spinach, garlic and a pinch of salt in a food processor or blender and pulse until finely chopped. With the machine running, stream in the oil through the opening. Add the cheese and process until almost smooth. (Add more oil if needed to create a smooth, spoonable consistency.) Taste and season with salt and pepper; transfer to a bowl.

Tips:

  • Use fresh ingredients whenever possible. Fresh spinach and basil will give your pesto a vibrant flavor.
  • If you don't have pine nuts, you can substitute walnuts or almonds.
  • If you're using dried spinach, be sure to rehydrate it before adding it to the pesto.
  • You can adjust the amount of garlic and lemon juice in the pesto to suit your taste.
  • Be careful not to overcook the linguine. It should be al dente, or slightly firm to the bite.
  • Serve the linguine with pesto immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This vegan linguine with spinach pesto is a delicious and easy-to-make meal. It's perfect for a quick weeknight dinner or a special occasion. The pesto is packed with flavor, and the linguine is cooked to perfection. This dish is sure to please everyone at the table.

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