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Vegan Linguine With Spinach Pesto

Rated as 3.5 out of 5 Stars

"This is a pesto recipe I invented last spring. Goes well with a glass of Chardonnay. Non-vegans can add some grated Parmigiano-Reggiano or grana on your pasta!"
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Ingredients

25 m servings 611 cals
Original recipe yields 2 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Place frozen spinach in a microwave-safe bowl; defrost in microwave on medium for 2 to 3 minutes. Squeeze as much water from spinach as possible. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.
  3. Heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest and pesto. Season with salt and black pepper. Add linguine and toss to coat with pesto; cook until warmed, 2 to 3 minutes.

Nutrition Facts


Per Serving: 611 calories; 23.3 g fat; 86 g carbohydrates; 17.8 g protein; 0 mg cholesterol; 61 mg sodium. Full nutrition

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Reviews

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Tried this out because I had everything handy at my house. It was a good, easy pasta but not overly flavourful. I didn't have much parmesan cheese left, but I would have added more if I had more...

This recipe was good.

Need lots and lots of salt/pepper/tabasco/etc to get it to taste like anything. Maybe I'm missing something

Pesto is to die for.