Pesto & Asparagus Spaghetti
This Pesto & Asparagus Spaghetti is a the perfect vegan pasta dish! This spaghetti has homemade vegan pesto & tender asparagus pieces.
Equipment
Ingredients
FOR THE PESTO
- 1 cup arugula packed
- 1 cup fresh basil packed, plus more for serving
- 2 cloves garlic peeled
- 1/3 cup sunflower seeds shelled & unsalted
- 1/4 cup vegan parmesan
- 1 lemon juiced
- salt & pepper to taste
- 1/3-1/2 cup olive oil
FOR THE PASTA
- 8 ounces spaghetti dry
- 2 tablespoons vegan butter
- 1 shallot finely diced
- 12 ounces asparagus firm stems removed & cut in 2" pieces
- salt & pepper to taste
Instructions
- Bring a pot of water to a boil. Add the pasta and cook until al dente - be sure not to overcook the pasta since it will finish cooking in the sauce. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, add all of the pesto ingredients (except the oil) to a food processor and pulse until combined. Scrape down the sides. With the motor running, add the olive oil until the pesto is the consistency you like. Taste and adjust the seasonings as needed. Set aside.
- Melt the vegan butter in a skillet over medium heat. Add the shallots, asparagus and a pinch of salt & pepper. Cook, stirring frequently, for about 3 minutes. Add the pasta, pesto and some of the pasta water. Continue to cook, adding more pasta water as needed until the asparagus is tender and the pasta is fully cooked. Just keep tossing, and it will all come together.
- Serve hot with more fresh basil.
Video
Notes
- You don't want to overcook the asparagus, so be sure to add the pasta and sauce before the asparagus is fully cooked.
Nutrition
Calories: 536kcal | Carbohydrates: 53g | Protein: 14g | Fat: 31g