Easy Vegan Pesto-Parmesan Spaghetti with Zucchini
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Plant-based cooking doesn’t 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 dinner’s done—in 30 minutes flat.
Ingredients
Pupmkin Seed Pesto
1 cup extra-virgin olive oil, plus more as needed
1 cup pumpkin seeds
One 1-ounce bunch of basil
1 garlic clove, peeled
½ tablespoon each kosher salt and freshly ground black pepper
Nut Parmesan
½ cup unsalted hazelnuts, toasted
½ cup almond flour
1 tablespoon kosher salt
Pasta
7 ounces gluten-free pasta
½ zucchini, cut into ribbons with a vegetable peeler
Basil leaves, for serving
Arugula, for serving
Directions
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 ½-inch layer of olive oil (which delays browning) for up to two weeks.
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.
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.
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.
597 calories
22g fat
83g carbs
19g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.