Southern California decided to be 58 degrees all day on the first day of June. So I decided to create something decadent and warm for dinner. My boyfriend and I had been craving pasta so I decided to surprise him with this yummy dish! I created a delicious creamy spring pesto spaghetti. I LOVE topping all dishes with fresh herbs, today I used basil from the farmers market. You wont believe this dish is vegan with how creamy it tastes! The Banzas chickpea spaghetti used in this recipe adds protein to the dish and makes it gluten free! Enjoy!

Spring Pesto Spaghetti 

Serves 3-4

Prep time: 15 mins

Cook Time: 20 mins

Total time: 35 mins

INGREDIENTS

• Nut-free pesto 

  • ½ cup basil

  • 3

  • 3-4 tbsp olive oil

  • 1 tbsp garlic paste or 1 clove garlic

  • 1 tsp salt

  • 1 tsp pepper 

  • Zest of one lemon

  • Juice of a lemon 

  Spring spaghetti 

  • 1 box banza chickpea spaghetti

  • 3 tbsp olive oil

  • 1 clove garlic, mined

  • 1 shallot, minced

  • 1 cup shiitake mushrooms, sliced 

  • 3 small summer squash, half moons slices

  • ½ cup peas, frozen or fresh

  • 1 ½ cups almond milk, or any dairy free milk 

  • 1 tsp salt

  • 1 tsp pepper

  • ½ cup fresh basil for topping 

  • 1 tbsp fresh lemon thyme, optional

INSTRUCTIONS

1. When making pasta always start to boil your water for your pasta first. Follow the cooking directions according to the pasta you buy. Next, make your pesto. Add all your ingredients into a food processor or blender and blend till a creamy consistency. Feel free to skip this step and use pre made pesto to save time!

2. Prep your vegetables, wash and slice them according to the size in the ingredient list.

3. Preheat a large sauté pan that your pasta can fit into. Turn your stove to medium-high heat and add olive oil and shallots. Let shallots cook for a minute then add in your garlic and mushrooms. Give these a stir and sprinkle in salt and pepper. 

4. Continue sautéing the mushrooms for 3-4 minutes. If you have fresh lemon thyme or regular thyme add in a tbsp now. Give the mushrooms a stir and turn the stove to medium-low heat. 

5. Add your almond milk to the mushrooms. Bring to a simmer and let cook. If your sauce begins to thicken too much you can add in extra almond milk, water, or veggie broth.

6. Begin cooking your pasta according to the package. If using banza spaghetti it only takes 8-10 minutes. Before straining your pasta add ¼ cup of the pasta water to your sauce. This prevents the pasta from sticking together. 

7. Add strained pasta in with your sauce and toss it around. Now add in your squash and peas. Continue tossing your pasta with the sauce and vegetables over medium heat until everything is warmed through. This will take 3-4 minutes. 

8. Top with fresh basil and a drizzle of olive oil.

9. Serve immediately while still warm + delicious!  Bon Appetit! 

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__