As I don’t eat dairy, I find it hard to find a pesto that I can enjoy without stomach aches. I concocted this through sheer frustration and think it is the best pesto to ever have been created! It is vegan, inexpensive to make and absolutely delicious… I promise. If you are looking for a vegan (or non vegan) delicious pasta dish that takes under 20 minutes to create, you have come to the right place! It is definitely accidentally vegan, but non vegans will also enjoy it! Go on try it!

I have added this to tarts and pasta so far and the result has been amazing!

Makes enough for 4 people

Vegan Pesto Spaghetti & Balsamic Veggies

Ingredients

For the pesto

50g Almonds

2 cloves of garlic

Juice of 1/2 lemon

100g sun-dried tomatoes

2 tbsp oil from tomatoes

100g roasted red peppers

4 tbsp olive oil

Handful of parsley

Tsp salt

For the rest

Handful of asparagus & fine beans

Tbsp of balsamic glaze

Spaghetti

Method

Put all of the pesto ingredients in a blender and whizz until smooth.

Cook the spaghetti as per instructions. I usually allow 120g per person uncooked.

Griddle the vegetables for 5-8 minutes on a medium heat. When cooked, drizzle with balsamic glaze.

Drain the cooked pasta and stir in the pesto. At this point I sometimes add a little olive oil to the pasta to enable the pesto to stir through a little easier but it is totally up to you.

Add the veggies and season with salt and pepper.

Eat!

That is all there is to it. A fantastic meal in under 20 minutes. I honestly believe that you will love this vegan pesto spaghetti recipe, so please let me know what you think!

for more vegan recipes, click HERE. If you are looking for all recipes, click HERE!