Vegan Pesto Pasta

Eating vegan is a great way to add natural foods and to cut the fat out of your daily diet, but that doesn't mean you have to cut out pasta. Carolyn gets creative in her kitchen to whip up an incredible pasta dish that uses zucchini and fresh pesto.


Zucchinis 2 Medium , sliced as shown in the video
Fresh basil 1/2 Cup (8 tbs)
Raw pine nuts 1/4 Cup (4 tbs)
Olive oil 1/4 Cup (4 tbs)
Garlic 2 Clove (10 gm)
Nutritional yeast/Grated pumpkin seeds 2 Tablespoon
Toppings 1/4 Cup (4 tbs) (olives, sundried tomatoes, mushrooms, artichoke and colorful peppers)



In a food processor, combine basil, pine nuts, olive oil, garlic, yeast and blend until smooth.

In a large mixing bowl combine zucchinis with pesto. Toss well.

Top with sun dried tomatoes or olives.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 2