Vegan Whole Wheat Pasta w/ Homemade Pesto

So for lunch today, I made whole wheat pasta with some homemade, nut-free pesto (you can find the recipe here). I added some vegetables (broccoli and red cabbage) to the pasta, which tasted really good with the creamy pesto. The blend of spices was really tasteful, but you may want to add more or less salt and pepper according to your own taste. I hope you enjoy! Feel free to throw in your own choice of vegetables or even just eat the pasta with the pesto alone.

The Recipe

Yields 2 Servings

Serving Size: 1 bowl of pasta

1 1/2 cup of whole wheat pasta

1 cup red cabbage, shredded or chopped

1 cup broccoli, chopped or diced

1 cup of homemade nut-free avocado and spinach pesto (click here for the recipe)

2 tsp – 1 tbsp olive oil (optional since the pesto already has olive oil in it so up to your taste)

1 tsp scallions, chopped

1 tsp cumin seeds

1 tsp onion powder

1 tsp garlic powder

1/2 tsp chili powder (optional)

1 tsp salt (optional)

1 tsp ground black pepper (optional)

1 tsp of lemon juice



1. To make the homemade pesto, click here. In the meantime, cook your pasta with twice the amount of water in a pot. 

2. Pour in the pesto and toss in the broccoli and cabbage. Mix everything together and cook with your splash of spices.

3. Serve warm once the broccoli and cabbage are cooked. Feel free to add and remove spices depending on your taste! I liked cooking the pasta with only lemon juice, olive oil, cumin seeds, and garlic and onion powders. My mom liked to add some more salt and pepper – so, like I said, feel free to play around with those spices!

4. Once finished, serve in a bowl and sprinkle the pasta with chopped scallions. Enjoy : )


One comment on “Vegan Whole Wheat Pasta w/ Homemade Pesto

  1. Pingback: Vegan and Nut-Free Avocado Spinach Basil Pesto | foodwithmalvi

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