Fettuccine with Spinach Pesto
This fettuccine with spinach pesto is a vibrant dish that combines fresh, flavorful ingredients into a simple yet satisfying meal. I love how the bright green pesto adds a pop of color and nutrition to my plate.
Hey there, friend!
I remember the first time I made this fettuccine with spinach pesto on a cozy Sunday afternoon.
It was one of those days when I wanted something comforting but also packed with greens.
The aroma of fresh basil and garlic wafting through my kitchen made me feel like I was in a little Italian bistro.
Trust me, this recipe is not just easy but also a fantastic way to sneak in those leafy greens.
Plus, it comes together in no time, perfect for those busy weeknights!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh spinach and basil because they really bring life to this dish. Feel free to swap in walnuts for almonds if that’s what you have on hand. Nutritional yeast is a game-changer for adding a cheesy flavor without any nutritional yeast!
Tips & Notes
- •I like to double the pesto recipe and keep some in the fridge for quick sandwiches or salads later in the week.
- •If you want a creamier texture, you can blend in a little silken tofu into the pesto.
Recipe Variations
- •Sometimes I add sun-dried tomatoes for an extra burst of flavor.
- •You can also throw in some cherry tomatoes or roasted veggies for added color and nutrients.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a quick toss with a splash of water before reheating to loosen everything up!
Frequently Asked Questions
Can I use frozen spinach instead?
Absolutely! Just make sure to thaw and drain it well before adding it to the food processor.
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This fettuccine with spinach pesto is a vibrant dish that combines fresh, flavorful ingredients into a simple yet satisfying meal. I love how the bright green pesto adds a pop of color and nutrition to my plate.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente.
- 2
While the pasta is cooking, prepare the spinach pesto. In a food processor, combine the fresh spinach, basil, minced garlic, nutritional yeast, and almonds.
- 3
Pulse the mixture a few times until it’s finely chopped. Then, while the processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- 4
Add the lemon juice, salt, and black pepper. Pulse again to combine. Taste and adjust seasoning if needed.
- 5
Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- 6
Return the drained pasta to the pot and add the spinach pesto. Toss everything together, adding just enough of the reserved pasta water to help the sauce coat the pasta.
- 7
Serve immediately, garnished with extra nutritional yeast or toasted nuts if desired. Enjoy!
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