Pesto Pasta with Homemade Vegan Pesto | Stories of a New Mom
Pesto Pasta with Homemade Vegan Pesto
15 mins prepServes 2
A flavorful Pesto Pasta recipe featuring a vibrant homemade vegan pesto, cubed chicken breast, and colorful bell peppers. This dish is easily adaptable to dietary preferences, especially if using chickpea pasta and vegan Parmesan.
First, prepare the Vegan Pesto: Blend all pesto ingredients together (fresh basil, spinach/kale, toasted silvered almonds, raw garlic, juice from 1/2 lemon, extra virgin olive oil for blending, salt & pepper) until you reach your desired consistency.
Next, prepare the Pesto Pasta: In a large saucepan, add olive oil, shallot, and minced garlic. Sauté until fragrant. Add the bell peppers and cook for another 3 minutes to soften them. Add the cubed chicken breast. Cook until your chicken is fully cooked through. Once the chicken is cooked, add your cooked pasta and the prepared pesto to the saucepan. Save about 1/4 cup of the pasta water to thin out your pesto if necessary. Top with vegan Parmesan or regular Parmesan (optional) and enjoy!
