SUMMER FETTUCCINE

Summer Fettuccine

Summer Fettuccine with Basil Pesto & Cherry Tomato is a satisfying meal for every pasta lover out there. Healthy and easy to make, perfect for lunch or dinner.

Vegan Keto Meal is a Chick’n with Cauliflower Mash, String Beans & Mushroom Gravy. It is so delicious and satisfying that you will forget you are on diet.

The season of basil is here and I was finally able to make delicious pesto first time this year. I have made pesto many times in the past but every time I make it I alternate the recipe a little. For example last year I made the pesto for ZOODLES WITH TEMPEH and QUINOA ZUCCHINI BOATS with avocado.

For this new Summer Fettuccine, I used pumpkin seeds, although pine nuts are used in traditional pesto recipes. However, they are very expensive, therefore I did an experiment. I know walnuts are fine too, so you could try them if you like. Nevertheless, I really like how it turned out with the pumpkin seeds, besides, they are highly nutritious and cost-effective. And who wouldn’t like that?

Vegan Keto Meal is a Chick’n with Cauliflower Mash, String Beans & Mushroom Gravy. It is so delicious and satisfying that you will forget you are on diet.

Also, the authentic recipe is made with Parmesan, well, it is Italian, so that is no surprise! Now, if you are wondering how pesto can be made vegan, the answer is straightforward “Easy.” The Nutritional Yeast will do the trick because it’s very cheesy and also healthy. I use it all the time, especially in dressings, vegan cheese, sour cream, and cream cheese recipes. For example in the recipe for VEGGIE SMOKED SALMON.

Vegan Keto Meal is a Chick’n with Cauliflower Mash, String Beans & Mushroom Gravy. It is so delicious and satisfying that you will forget you are on diet.

Did you make Pesto before? It’s funny though, that I never made it before I became vegan. And that applies to many other traditional meals I have on my blog. For some reason, I took a bigger interest in converting traditional cuisine to vegan, than just cooking it. I used to dine in restaurants quite often, enjoying Italian, Asian food & Mediterranean food. But I never thought of cooking it at home, although I was always a pretty good cook. I was just cooking mostly our Eastern European dishes and also some German.

Vegan Keto Meal is a Chick’n with Cauliflower Mash, String Beans & Mushroom Gravy. It is so delicious and satisfying that you will forget you are on diet.

If you have experience with veganizing your favorite dish, I would love to read about it. Thank you for visiting and have a wonderful week. If you have any questions or suggestions, please leave a comment!

Summer Fettuccine

SUMMER FETTUCCINE

Lena Novak – Lena’s Vegan Living
Summer Fettuccine with Basil Pesto & Cherry Tomato is a satisfying meal for every pasta lover out there. Healthy and easy to make, perfect for lunch or dinner.
Vegan– Gluten Free – Cholesterol Free
5 from 2 votes
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course dinner, lunch
Cuisine Italian, Vegan
Servings 4
Calories 373 kcal

Equipment

  • Food processor

Ingredients
  

  • Brown rice fettuccine or pasta of your choice
  • Cherry tomatoes on vine (or tomatoes of your choice_
  • FOR THE PESTO
  • 2 cups fresh basil thick stems remove
  • ¼ cup pine nuts, walnuts, or pumpkin seeds if you are on the budget.
  • ¼ cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • Garlic powder to taste
  • Black pepper to taste
  • Himalayan pink salt to taste

Instructions
 

  • Blend all the pesto ingredients in a food processor, starting with the pumpkin seeds and gradually adding the rest. It is okay if the texture will remain little bit chunky.
  • Cook the pasta by following the instructions on the package.
  • When ready, mix with the pesto, by blending in gradually, until all pasta is fully covered.
  • Top with fresh or grilled cherry tomatoes and serve.

Notes

You can use same brown rice Fettuccine as I do which is by RIZOPIA. Just make sure you stir the pasta few times during the cooking, to prevent from sticking together. Also, this pasta must be rinsed under cold water after is cooked, therefore you must heat it on a frying pan with little bit of oil, before you will add the pesto.

Nutrition

Serving: 139gCalories: 373kcalCarbohydrates: 48gProtein: 8.3gFat: 18gSaturated Fat: 2.5gPolyunsaturated Fat: 3.517gMonounsaturated Fat: 9.77gSodium: 404mgPotassium: 370mgFiber: 3.3gSugar: 1.6gVitamin A: 36IUVitamin C: 10.2mgCalcium: 32mgIron: 8.1mg
Keyword easy fettuccine recipes, gluten free fettuccine recipe, healthy fettuccine recipe ideas, how to make vegan pesto, vegan fettuccine recipe
Tried this recipe?Let us know how it was!
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