Vegan Creamy Pesto on Lentil Penne With Garlic Sourdough Bread
I can not wait to share this Vegan Creamy Pesto with you guys! This is probably one of my most favourite recipes I have ever made and I’m so excited to have this post finally done and ready to be shared! I am a huge pesto lover and I’m always trying to find the best pesto wherever I go! YUM, I just love pesto! So anyways that is why I have made this beautiful, flavourful, garlicky, Vegan Creamy Pesto! It’s perfect for your pasta, a spread on your avocado toast to take it to the next level, or to serve over some fresh hummus and naan! I mean you can’t really go wrong with pesto! My personal favourite way to serve this vegan creamy pesto is on some lentil penne with a side of my garlic sourdough bread! It’s literally the perfect combo! It one of my sister Gracie’s favourite things I make! What I love most about this pesto is that it doesn’t require a lot of ingredients and it super easy and quick to make I promise! I mean that’s why I love to make fresh and wholesome foods, because it’s so easy! Okay I can’t wait to share, let’s get into this fabulous Vegan Creamy Pesto recipe!
Why I Use Organic Lentil or Chickpea Penne
This is the Green Lentil Penne pasta I prefer to use! I love and really only use chickpea and lentil pasta because I actually enjoy the taste better and I just find the ingredients and nutrition much more valuable then your typical white flour pasta! There is also much more protein in these pastas which is another reason why I lean towards them more since I aim to eat mostly plant-based! It is a great way to get more protein in your day especially if you are eating plant-based, vegetarian etc. There are SO many diverse options out there when it comes to healthy options for pasta so I always say just see what looks good to you! This Organic Green Lentil Penne from Explore Cuisine is one of my favourites, they also have so many other kinds too! You will want to start off by boiling some water for your pasta to cook in while you make your Vegan Creamy Pesto!
Making the Vegan Creamy Pesto
When I say this Vegan Creamy Pesto is easy I really do mean it! You just need a food processor or a blender and place the listed ingredients below all together and mix until you get that beautiful, creamy, smooth green pesto! I mean just the smell is going to blow you away I promise!
basil leaves
arugula
nutritional yeast
garlic cloves
olive oil
lemon juice
sea salt
Once you have your pesto mixed and ready to go, you can boil your pasta in the water for about 7-8 minutes! I like to add a little bit of salt to the boiling water, and to save a little bit of the boiled pasta water to add later to the noodles and pesto! I don’t know how, it just seems to make it that much better! Once your pasta is al dente you can strain and rinse this! Make sure to keep some water! Now in a large pan on low heat add your pesto, your pasta and begin to fold together. Add in a splash of your left over pasta water here! You may need to add in some more salt or pepper! Taste, then adjust accordingly! Make sure to prep your Garlic Sourdough before this final step, see how below!
Making the Garlic Sourdough Bread
I would be lying to you if i said that this Garlic Sourdough Bread might not be the best part of the dish, it’s sooooo good! I like to use sourdough bread because it’s definitely one of the healthier bread options out there and it’s much much easier on your digestive system which is a huge bonus, and plus it tastes amazing! What I like to do is to cut the sourdough into lengthwise pieces as shown and lay them all out on a single baking sheet! I rub each side in some olive oil so both sides are covered then I generously sprinkle salt, garlic salt, and parsley on both sides as well! I then place this in the oven at 450 for about 10-15 minutes until its nice and crispy and golden brown! Now this is the best part, take your garlic cloves and start to shave them on the bread by rubbing it against the crispy bread and this gives it the best fresh garlicky taste! Sprinkle with another pinch of sea salt and fresh parsley and voila! It is the best finishing touch to this Vegan Creamy Pesto on Lentil Penne!
I can’t wait for you guys to give this one a try! It has become a staple in my cooking and I also go back to this Vegan Creamy Pesto for so many dishes, it just can’t be beat! I hope you love it as much as I do, enjoy loves! XX
Vegan Creamy Pesto on Lentil Penne with Garlic Sourdough
Vegan Creamy Pesto on Lentil Penne with Garlic Sourdough Bread
Ingredients
- 1 box Lentil Pasta (or your preference of pasta)
Vegan Creamy Pesto
- 1 cup packed Basil Leaves
- 1 packed cup Arugula
- 1 packed cup Spinach or spring/greens mix
- ⅓ cup Nutritional Yeast
- ¼ cup Olive Oil
- 3-4 cloves Garlic
- 1-2 tsp Salt & Pepper (to taste)
- squeezed lemon juice
Sourdough Garlic Bread
- 1 loaf Fresh Sourdough
- olive oil to brush bread
- parsley
- salt
- garlic salt
- garlic cloves
Instructions
- Boil water for your pasta and set this aside, and Preheat your oven to 450°
- Begin to place your pesto ingredients into your food processor or blender and mix until you get that beautiful, creamy smooth pesto consistency. Set this aside while we prep the Garlic Sourdough Bread
- Slice your sourdough bread lengthwise and rub both sides in oil olive so they are nicely coated. Sprinkle each side generously with salt, garlic salt, and parsley place this in the oven at 450° for 10-15 minutes until golden brown
- While your garlic bread is in the oven, boil your lentil penne or choice of pasta in the water for about 7-8 minutes or until aldonte. Keep a small amount of your left over pasta water to add at the end
- In a large pan over low heat add in your cooked pasta, fresh pesto and begin to mix together. Add in the splash of that left over pasta water and some salt and pepper to taste, leave on low until garlic bread is done!
- Once your garlic bread is done in the oven, rub your garlic cloves onto the bread so it shaves off as you are doing so! You're ready to serve!
