Vegetarian Entrees

Veggie Pesto Spaghetti

by Spoorthy
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Veggie Pesto Spaghetti

  • Author: Spoorthy
  • Total Time: 35 minutes
  • Yield: 7 servings
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Description

This pesto recipe is so refreshing and healthy. The veggie pesto spaghetti is delicious and tastes so good on pasta, various types of bread, pizza, and can be used as a spread or dipping sauce. Pesto originated in Genoa, Italy. Back in the day, pesto sauce mainly consists of fresh basil leaves, Pine nuts, garlic, and salt. The best part of making pesto sauce is that if properly stored, it can last for a few weeks in the refrigerator. The shelf life of pesto decreases once after mixing it with the dish we are making.

Ingredients

Pesto:

Basil Leaves (fresh)- 4 cups

Pine Nuts- 1/2 cup

Olive Oil(Extra Virgin)- 3/4 cup

Parmesan Cheese- 1/2 cup

Garlic Cloves- 4

Black Pepper- 1 tsp

Salt- 1/2 tsp

Veggie Pesto Spaghetti:

Spaghetti- 7 ounces

Water- 4 Quarts (to boil Spaghetti)

Olive Oil- 1 Tbsp

Shallots- 1/2 cup

Freshly made Pesto- 7 Tbsp

Basil Leaves (fresh)- 1/4 cup

Cherry Tomatoes- 1/4 cup (halved)

Parmesan Cheese- 2 Tbsp

Pine Nuts- 2 Tbsp

Salt and Pepper to taste.

Instructions

1. Get all the Pesto ingredients ready to go in a blender, 4 cups of fresh basil leaves, 1/2 cup pine nuts, 3/4 cup olive oil, 1/2 cup grated Parmesan cheese, four cloves of garlic, 1 tsp black pepper, and 1/2 tsp salt.

2. Put all the ingredients in a blender or a food processor. Blend it well by adding olive oil.

3. Bring 4 quarts of water to boil. Add 7 ounces of spaghetti and cook for about 10 to 11 minutes or until Al Dente. Look for the packaging instructions to make sure that spaghetti is cooked to the right consistency and not overcooked. Turn the spaghetti a few times so that it is cooked evenly and does not stick to the bottom of the pan. Drain the water and keep the Spaghetti covered until ready to use.

4. In a three-quart saucepan, take 1 tbsp of olive oil. Turn the setting to low to medium temperature. Once the oil is hot, add 1/2 cup of shallots. Saute the shallots for a few seconds. Do not overcook or brown the shallots.

5. Add 7 Tbsp of freshly made pesto sauce into the saucepan. Saute the sauce and shallots for about 30 seconds. Add the drained spaghetti and mix well. Continue to stir until the spaghetti is coated with the sauce completely.

6. Add 1/4 cup of fresh basil leaves, and mix again gently one more time. Turn the stove off, and add additional salt and pepper to taste if needed.

7. Add 1/4 cup of cherry tomatoes (halved), 2 Tbsp of grade Parmesan cheese, and 1 Tbsp of Pine nuts to garnish. Veggie Pesto Spaghetti is ready to be served!

Notes

1. There are a few variations to this pesto recipe. If pine nuts are not accessible, then it can be substituted with walnuts. 

2. It is best not to replace the olive with other types of oil. And the olive oil used in this recipe has to be very high quality, preferably, extra virgin olive oil. 

3. This recipe will work great with a different type of pasta and not just spaghetti.

  • Prep Time: 15 mintes
  • Cook Time: 20
  • Category: Vegetarian Entrees
  • Method: Cook
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup or 8 ounces
  • Calories: 515 Kcal
  • Sugar: 3.09 g
  • Sodium: 351 mg
  • Fat: 41.19 g
  • Saturated Fat: 5.82 g
  • Unsaturated Fat: 9.519 g
  • Trans Fat: 0.087 g
  • Carbohydrates: 28.34 g
  • Fiber: 2.2 g
  • Protein: 10.96 g
  • Cholesterol: 7 mg

Keywords: Veggie Pesto, Pesto Pasta, Veggie Spaghetti, Veggie Pesto Spaghetti, Italian Pesto, Italian Pasta, Italian pesto pasta

Get all the Pesto ingredients ready to go in a blender, 4 cups of fresh basil leaves, 1/2 cup pine nuts, 3/4 cup olive oil, 1/2 cup grated Parmesan cheese, four cloves of garlic, 1 tsp black pepper, and 1/2 tsp salt.
Put all the ingredients in a blender or a food processor. Blend it well by adding olive oil.
Bring 4 quarts of water to boil. Add 7 ounces of spaghetti 
 Cook for about 10 to 11 minutes or until Al Dente. Look for the packaging instructions to make sure that spaghetti is cooked to the right consistency and not overcooked. Turn the spaghetti a few times so that it is cooked evenly and does not stick to the bottom of the pan.
Drain the water and keep the Spaghetti covered until ready to use.
In a three-quart saucepan, take 1 tbsp of olive oil. Turn the setting to low to medium temperature. 
Once the oil is hot, add 1/2 cup of shallots. Saute the shallots for a few seconds. Do not overcook or brown the shallots.
Add 7 Tbsp of freshly made pesto sauce into the saucepan.
Saute the sauce and shallots for about 30 seconds.
Add the drained spaghetti and mix well.
Add 1/4 cup of fresh basil leaves, and mix again gently one more time. 
Turn the stove off
Add additional salt and pepper to taste if needed.
Add 1/4 cup of cherry tomatoes (halved)
2 Tbsp of grade Parmesan cheese
1 Tbsp of Pine nuts to garnish
Veggie Pesto Spaghetti is ready to be served!