Canada (en)
Germany (de)
Austria (de)
France (fr)
Veggie Pesto Pasta
Our veggie pesto pasta has so many variations, pick a flavor combo and combine with fresh pasta for a light meal!
Ingredients
- Pasta
- ½ recipe Basic Pasta Dough
- Additional Pesto Ingredients
- 3 tbsp (45 mL) olive oil
- 1 oz (30 g) fresh Parmesan cheese, finely grated (½ cup/125 mL)
- 1 tbsp (15 mL) Basil Pesto Seasoning Mix
- 1 oz (30 g) cream cheese, softened
| Variations | Pesto Ingredients |
| Artichoke & Sun-Dried Tomato Pesto | ¾ cup (175 mL) loosely packed basil, torn 1 jar (7.5 oz or 170 mL) marinated artichoke hearts, drained and patted dry ¼ cup (50 mL) sun-dried tomatoes in oil, drained and patted dry 2 garlic cloves, pressed |
| Pea Pesto | ¾ cup (175 mL) loosely packed fresh basil, torn 1 cup (250 mL) frozen peas, thawed 2 garlic cloves, pressed |
| Broccoli Pesto | ¾ cup (175 mL) loosely packed fresh basil, torn 1¼ cups (300 mL) frozen chopped broccoli, thawed 2 garlic cloves, pressed |
Directions
- Choose a pesto variation.
- Divide the pasta dough into 4 pieces. Attach the Pasta Roller to the Deluxe Stand Mixer and set it to setting 3 with the mixer on Custom speed 1. Feed each dough disk through the roller twice. Repeat on settings 2 and 1, flouring as needed and rolling each sheet twice per setting until thin and smooth.
- To make the noodles, attach the Spaghetti Cutter to the mixer. Feed the individual pasta sheets through and lay the noodles side by side on a flat surface. Cook the pasta in a large pot of boiling, salted water for 2–3 minutes, stirring occasionally. Reserve ½ cup (125 mL) of the cooking water. Drain the pasta and return to the pot.
- Meanwhile, place the pesto ingredients in the Manual Food Processor, Scrape down sides of bowl as needed. Add the chosen variation pesto ingredients and continue processing until smooth and combined.
- Add the pesto and pasta water to the pot. Gently warm the pasta over low heat and toss to coat. Serve immediately.
Yield:
- 6 servings of 1 cup/250 mL
Nutrients per serving:
Artichoke & Sun-Dried Tomato Pesto: Calories 340, Total Fat 12 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 400 mg,
Carbohydrate 48 g, Fiber 3 g, Protein 10 g
Pea Pesto: Calories 320, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 330 mg, Carbohydrate 47 g, Fiber 4 g, Protein 10 g
Broccoli Pesto: Calories 320, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 46 g, Fiber 3 g,
Protein 10 g
Cook's Tips:
You can make this recipe with 12 oz. (350 g) of cooked storebought spaghetti.
