You probably already know that pesto is regular feature in my freezer and my blog. You might be thinking, doesn’t she get bored of it?! There are so many different ways to use pesto and even experimented with rocket pesto. Your life will change when you begin to stock your freezer with pesto. I love pasta as much as the next person but on its own it’s definitely not the healthiest lunch or dinner. When I’m traveling I enjoy a good cacio e pepe but at home, I add in veggies and use a whole wheat version instead to get more fiber and keep me full longer. This vegan tricolor veggie pesto pasta is the best way to sneak some veggies into a pasta and make a beautiful dish!
Perhaps the one negative about pesto is that it oxidizes quickly when left out or when heated. I try to heat it as little as possible to maintain the fresh flavor. While I didn’t use it this time, the other thing I’ve found that works well is adding a cup of milk to the pesto sauce to make it creamy without adding cheese. Regular milk, skim milk and almond milk all work well. This delays the oxidation process as well.
- 200g whole wheat spaghetti, cooked as per the box
- ½ red bell pepper, cut long and thin (approx 120g)
- ½ yellow bell pepper, cut long and thin (approx 120g)
- 1 cup milk of choice (optional)
- 1 tbsp olive oil
- 1 large packet (about 1 cup packed) basil leaves
- 2 tbsp pine nuts, almonds or walnuts
- 1-2 tbsp olive oil
- 3-4 cloves garlic
- Salt, to taste
- In a pan on medium-low heat, sauté the bell peppers in 1 tbsp olive oil for 3-4 minutes until slightly softened.
- Add in the cooked pasta and 2-3 tbsp of water to prevent it from sticking. Sauté for a few minutes until the pasta is warm.
- Add in the pesto and milk if using. Stir well to mix and remove from heat.
- Serve immediately.