Vegan Lemon Pesto Cream Pasta
This particular recipe for Vegan Lemon Pesto Cream Pasta has been floating around in my head for sometime and just hadn’t gotten around to making it. Finally one night, I decided to go ahead and give it a try. I wasn’t really sure if it would work for real – I imagined it tasting wonderful and looking beautiful – only one way to find out! So off I went into the kitchen to “experiment”. My family loves when we do this… there is always a good chance of eating cereal these nights, lol! I’m very happy to say that it turned out perfectly, was so easy and tastes fantastic. YES – Success!!
Vegan Lemon Pesto Cream Pasta
- 2 Cups Soy Milk
- 2 TBSP Wheat Flour
- 1 Lemon (Juice)
- 3 TBSP Pesto
- 3 Cups Pasta of Your Choice
- Optional: Avocado, Roasted Red Peppers, Olives
- Boil Pasta as Directed
- Whisk together Soy Milk, Flour, Lemon Juice and Pesto.
- Let sit for 10 minutes.
- Heat Sauce for 10 minutes until thickened.
- Spoon Over Pasta to Serve.
- Top with Avocado, Roasted Red Pepper and Olives
I used a fun veggie pasta for this dish. It tasted great and the kids loved it too. This is really a super easy recipe and can be adapted in many ways and topped with just about anything. Happy Eating!!
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Just one Busy Vegetarian Mom working on transitioning to a Vegetarian lifestyle for myself and my family. I am recording what I learn here along the way. You can also find me writing at Daily Dish Magazine and Inner Child Food.
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Yum! This looks amazing! Thanks for sharing and for the pingback!
Jamie Phipps recently posted..Sundried Tomato Hummus
Thanks for coming by!