Dinner ready in literally ten minutes with this seven ingredient alfredo vegan pesto pasta. For one of those busy nights when you still want a delicious home cooked meal. Gluten Free too.
Ok dinner ready in ten minutes? You think I’m kidding right?
Nope, no jokes here.
I am telling you, you can time me making this pasta and it literally takes ten minutes.
Buy fresh pasta — the kind sold in the refrigerated section of the grocery store. Once the water comes to a boil, drop those strands in, and let it cook in just under a few minutes.
In the meantime gather the remaining ingredients; home made vegan basil pesto (or store bought), coconut milk (or cream), nutritional yeast, pine nuts and arugula.
Only five ingredients needed (aside from the pasta) to make a truly impressive and yet super simply full dinner. Once you drain that pasta water, put the pot back on the stove and mix in all the ingredients. Keep it on the burner to allow the coconut milk and pesto to thicken a bit and the arugula to get a bit wilted.
Voila, that is it, now you have a vegan pesto pasta. All that is needed for like I said, a ten minute full dinner.
Now there was a time when I was churning out my own home made pasta. Back in 2011 I apparently had loads of time on my hands. This doesn’t even seem to add up since I was working full time 8-4, running a catering business on the side, providing a meal delivery service on Tuesday and Thursdays and also running this food blog.
Yet I had time to make home made pasta and participate in all sorts of daring monthly recipes to test my patience and cooking expertise.
Not quite sure how I did it.
Nowadays I need about 10 hours of sleep a night and 6 hours of rest a day, leaving me only 8 remaining hours in the day, a solid 3 of which are probably spent eating and the other 5 procrastinating.
Perhaps that is a slight exaggeration – but a general statement in how I feel about time slipping away from me. Maybe the more you do you more time you have? The more on your plate, the more you get to?
My plate seems to be shrinking, yet those daily tasks seem to be spilling over onto the place-mat and over the table.
Don’t think I have too many home made pasta making sessions left in me.
Luckily, you don’t always have to go with the boxed up dried out noodles. They do sell freshly made pasta in the refrigerated section of the grocery store, so for now, until I find a way to extend my day that will simply have to do.
For a quick dinner this 10 minute alfredo vegan pesto pasta is perfect. Rich, creamy yet entirely dairy free this is a light meal that packs in the full herb flavor of the pesto and a nice sharpness from the arugula.
Dinner ready in literally ten minutes with this vegan alfredo pesto pasta. For one of those busy nights when you still want a delicious home cooked meal. Gluten Free too.
2 minPrep Time
8 minCook Time
10 minTotal Time
- 9 ounces fresh gluten free vegan pasta (can be found in refrigerated section in grocery store)
- 4 tablespoons home made vegan basil pesto
- 1/4 cup coconut milk
- 2-3 tablespoons nutritional yeast
- handful arugula
- 2 tablespoons pine nuts
- Cook pasta according to package directions and drain.
- Add all ingredients to pasta and keep on the burner for another minute while stirring everything together.