Easy Vegan Pesto-Parmesan Spaghetti with Zucchini
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.
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
½ cup unsalted hazelnuts, toasted
½ cup almond flour
1 tablespoon kosher salt
7 ounces gluten-free pasta
½ zucchini, cut into ribbons with a vegetable peeler
Basil leaves, for serving
Arugula, 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 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.