Walnut & Basil Pesto Pasta

Fulfill your craving for Italian food and your vegan, gluten-conscious, and gut health needs with a silky pea and pesto sauce, with nutritional yeast for creaminess. Ribboned with gluten-free pasta, packed with mushrooms, and punctuated by the crunch of walnuts.

Walnut & Basil Pesto Pasta

with gluten-free multigrain pasta, mushrooms & creamy vegan pesto sauce

4.9

Hands on Time: 25 - 35 minutes

Overall Time: 30 - 40 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Blender
  • Paper Towel
Photo of Walnut & Basil Pesto Pasta
  1. NUTTY AROMAS

    Boil a full kettle. Place the chopped walnuts in a pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 30ml of boiling water and set aside.

  2. MMM, THAT GLUTEN-FREE PASTA!

    Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.

  3. CARAMELISE THE FAB FUNGI

    Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.

  4. PEA & BASIL PESTO SAUCE

    Place the Peas in a blender with the diluted stock, Nutritional Yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 2-3 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat.

  5. HASTA LA PASTA, BABY!

    Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.

  1. NUTTY AROMAS

    Boil a full kettle. Place the chopped walnuts in a pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 60ml of boiling water and set aside.

  2. MMM, THAT GLUTEN-FREE PASTA!

    Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.

  3. CARAMELISE THE FAB FUNGI

    Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. For the best results, you may need to do this step in batches to avoid overcrowding the pan, adding more oil between batches. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.

  4. PEA & BASIL PESTO SAUCE

    Place the Peas in a blender with the diluted stock, Nutritional Yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 2-3 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat.

  5. HASTA LA PASTA, BABY!

    Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.

  1. NUTTY AROMAS

    Boil a full kettle. Place the chopped walnuts in a pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 60ml of boiling water and set aside.

  2. MMM, THAT GLUTEN-FREE PASTA!

    Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.

  3. CARAMELISE THE FAB FUNGI

    Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. For the best results, you may need to do this step in batches to avoid overcrowding the pan, adding more oil between batches. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.

  4. PEA & BASIL PESTO SAUCE

    Place the Peas in a blender with the diluted stock, Nutritional Yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 2-3 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat.

  5. HASTA LA PASTA, BABY!

    Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.

  1. NUTTY AROMAS

    Boil a full kettle. Place the chopped walnuts in a large pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 100ml of boiling water and set aside.

  2. MMM, THAT GLUTEN-FREE PASTA!

    Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.

  3. CARAMELISE THE FAB FUNGI

    Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. For the best results, you may need to do this step in batches to avoid overcrowding the pan, adding more oil between batches. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.

  4. PEA & BASIL PESTO SAUCE

    Place the Peas in a blender with the diluted stock, Nutritional Yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 3-4 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat.

  5. HASTA LA PASTA, BABY!

    Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.

Frequently Asked Questions

What is the preparation time for Walnut & Basil Pesto Pasta?

The preparation time for Walnut & Basil Pesto Pasta with gluten-free multigrain pasta, mushrooms & creamy vegan pesto sauce is between 25 and 35 minutes.

What is the total time required to make Walnut & Basil Pesto Pasta with gluten-free multigrain pasta, mushrooms & creamy vegan pesto sauce?

The total time required to make Walnut & Basil Pesto Pasta with gluten-free multigrain pasta, mushrooms & creamy vegan pesto sauce is between 30 and 40 minutes.

How many servings does Walnut & Basil Pesto Pasta provide?

4 servings

What are the main ingredients in Walnut & Basil Pesto Pasta?

Bio XXI Multigrain Pasta, Cabernet Sauvignon Vinegar, Dried Chilli Flakes, Fresh Basil, Garlic Clove, Nutritional Yeast, Peas, Pesto Princess Dairy-Free Basil Pesto, Portobellini Mushrooms, Vegetable Stock, Walnuts Pieces

What is the nutritional information of Walnut & Basil Pesto Pasta?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Walnut & Basil Pesto Pasta?

NUTTY AROMAS: Boil a full kettle. Place the chopped walnuts in a pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 60ml of boiling water and set aside. MMM, THAT GLUTEN-FREE PASTA!: Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking. CARAMELISE THE FAB FUNGI: Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. For the best results, you may need to do this step in batches to avoid overcrowding the pan, adding more oil between batches. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving. PEA & BASIL PESTO SAUCE: Place the peas in a blender with the diluted stock, nutritional yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 2-3 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat. HASTA LA PASTA, BABY!: Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.

What should be prepared from my kitchen to make Walnut & Basil Pesto Pasta?

Bio XXI Multigrain Pasta, Cabernet Sauvignon Vinegar, Dried Chilli Flakes, Fresh Basil, Garlic Clove, Nutritional Yeast, Peas, Pesto Princess Dairy-Free Basil Pesto, Portobellini Mushrooms, Vegetable Stock, Walnuts Pieces

How many calories does Walnut & Basil Pesto Pasta have?

calories

How much fat content does Walnut & Basil Pesto Pasta have?

grams

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