This vegan fettuccine pesto recipe features mung bean and edamame noodles with shaved squash, pecans, and pomegranate seeds. It is packed with protein and tastes delicious!
Did you guys know that March is National Noodle Month? I had no idea, so I’d better catch up and get started with a tasty noodle dish! I love pasta, but it’s so heavy and I am really trying to stay away from extra carbs and gluten. Explore Cuisine products are loaded with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas. I really want to try out their black bean spaghetti, it looks good!
This fettuccine dish is fabulous, the noodles are made with organic mung beans and edamame, truly 100% vegan and gluten free. Making pasta is not easy, and when I want noodles without the carb load, I am thankful that I can make a quick meal with a lentil or rice pasta, pre-made! Give this recipe a try, it’s a delicious vegan fettuccine pesto recipe full of protein and veggies, tasty and healthy!
Vegan Fettuccine Pesto Recipe with Squash, Pecans, and Pomegranate Seeds
- 7 oz. Explore Cuisine Edamame and Mung Bean Fettuccine – cooked and drained
- 2 large yellow squashes, peeled into ribbons with a peeler
- 3.5 oz. pecans – peeled & halved
- 1/2 cup pomegranate seeds
- 3 oz. pine nuts
LIGHT PESTO SAUCE
- 1 large bunch of fresh basil
- 2 cloves garlic
- 2 oz. olive oil
- 2 tbsp pine nuts
- 1/2 tsp coarse sea salt
HERE’S HOW TO MAKE IT
First, cook and drain the pasta according to package instructions.
The pesto sauce: Peel skin from garlic cloves, and chop into big chunks. Using a food processor, pulse basil, garlic, and nuts several times until finely chopped. Add the salt and olive oil, pulse until blended. Pesto may be thick, so add more olive oil for a looser consistency.
The fettuccine: Lightly toast the pecans, pomegranate seeds and pine nuts in skillet. Mix the fettuccine with the sauce, gently fold in the remaining ingredients. Your vegan fettuccine pesto recipe is done, serve immediately!