How to Make Vegan Linguine With Spinach Pesto - A Step-by-Step Guide

If you're looking for a delicious and easy-to-make vegan pasta dish, look no further than this Vegan Linguine with Spinach Pesto. This recipe is perfect for anyone following a plant-based diet or simply looking to incorporate more meatless meals into their weekly rotation. Not only is this dish flavorful and satisfying, but it's also packed with nutritious ingredients that will leave you feeling energized and nourished.

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Ingredients

  • 1 (8 ounce) package linguine pasta
  • ½ (10 ounce) package frozen chopped spinach
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic
  • 2 tablespoons extra-virgin olive oil, or more as needed
  • 1 lemon, zested
  • salt and ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 2
  • Yield: 2 servings

  • Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Place frozen spinach in a microwave-safe bowl; defrost in microwave on medium for 2 to 3 minutes. Squeeze as much water from spinach as possible. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.
  • Heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest and pesto. Season with salt and black pepper. Add linguine and toss to coat with pesto; cook until warmed, 2 to 3 minutes.
  • Nutrition

    611 cal.

    • Total Fat: 23g
    • Saturated Fat: 3g
    • Sodium: 61mg
    • Total Carbohydrate: 86g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 18g
    • Vitamin C: 12mg
    • Calcium: 127mg
    • Iron: 5mg
    • Potassium: 490mg