Name: Easy Vegan Pesto-parmesan Spaghetti With Zucchini Recipe
Total time: 30 min
Yield: 2
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Plant-based cooking doesnt have to be as difficult as learning a second language. Case in point? Easy vegan pesto-parmesan spaghetti with zucchini from happy food by bettina campolucci bordi. Combine a few real, easy-to-find ingredients and dinners donein 30 minutes flat. 

How to make Easy Vegan Pesto-parmesan Spaghetti With Zucchini Recipe

Purewow Editors

Crawler

Italian

<p>Plant-based cooking doesnt have to be as difficult as learning a second language. Case in point? Easy vegan pesto-parmesan spaghetti with zucchini from happy food by bettina campolucci bordi. Combine a few real, easy-to-find ingredients and dinners donein 30 minutes flat. </p>

Vegetarian

Vegan

Pupmkin seed pesto

Extra virgin olive oil,  plus more as needed

Pumpkin seeds

One bunch of basil

Garlic clove,  peeled

Each kosher salt and freshly ground black pepper

Nut parmesan

Unsalted hazelnuts,  toasted

Almond flour

Kosher salt

Pasta

Gluten free pasta

Zucchini,  cut into ribbons with a vegetable peeler

Basil leaves,  for serving

1. Make the pumpkin seed pesto:add the olive oil, pumpkin seeds, basil and garlic to the bowl of a blender; season with salt and pepper. Pulse until the ingredients are combined. Store in an airtight container covered in a-inch layer of olive oil (which delays browning) for up to two weeks.

step 1

2. Make the nut parmesan:add the hazelnuts to the bowl of a blender and pulse until you get a chunky consistency. Transfer to a bowl and mix in the almond flower and salt. Store in an airtight container for up to two weeks.

step 2

3. Make the pasta:cook the pasta following the packet instructions. Drain, reserving a tiny bit of the cooking water, then return the pasta to the saucepan.

step 3

4. Add the zucchini and 4 tablespoons of the pumpkin seed pesto to the skillet and stir until the pasta is well coated. Serve the pasta topped with some of the nut parmesan, basil and arugula.

step 4

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