Imagine a dish that transforms ordinary pasta into a culinary masterpiece - a vibrant, plant-based creation that dances between savory and sweet, leaving your taste buds begging for more! This Vegan Pesto Pasta with Cranberries isn't just another recipe; it's a revolutionary dining experience that proves plant-based cooking can be incredibly exciting, delicious, and surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 1 cup vegan pesto
- 1/2 cup dried cranberries
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the 8 oz of pasta of your choice. Cook according to the package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, prepare the vegan pesto if you are making it from scratch. You can blend together fresh basil, garlic, nutritional yeast, lemon juice, olive oil, and a pinch of salt until smooth. Alternatively, if using store-bought pesto, simply set it aside.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander. Rinse it briefly under cold water to stop the cooking process and prevent sticking.
- In a large mixing bowl, combine the drained pasta with 1 cup of vegan pesto. Toss gently to coat the pasta evenly with the pesto.
- Add the 1/2 cup of dried cranberries to the pasta and pesto mixture. Stir until the cranberries are well distributed throughout the pasta.
- If the pasta seems too dry, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Toast the 1/4 cup of pine nuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them.
- Once the pine nuts are toasted, add them to the pasta mixture and toss everything together. Season with salt and pepper to taste.
- Serve the Vegan Pesto Pasta in bowls, garnished with fresh parsley for a pop of color and added flavor.
- Enjoy your delicious Vegan Pesto Pasta with Cranberries as a satisfying meal!
Tips
- Use high-quality pasta for the best texture and flavor absorption
- Toast pine nuts carefully - they can burn quickly, so keep a close eye on them
- Reserve pasta water before draining; it's a secret weapon for creating a silky sauce
- For extra creaminess, consider adding a splash of plant-based milk to your pesto
- Fresh herbs make a huge difference - don't skip the parsley garnish
- If you're short on time, store-bought vegan pesto works perfectly
- Experiment with different pasta shapes to keep the dish interesting
- For added protein, consider mixing in some roasted chickpeas or tofu
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 12g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 0mg
