the wkly vegan: pesto pasta

First vegan food post! Yay!

The desire to share my experience with vegan eating and cooking came about 4 months ago.

THEN I was like, ‘woah – I have way more I need to get off of my chest and put out into the universe.’ So I merged The Wkly Vegan with fm/gh and here we are!

I’m no chef or whatever, so almost anything I try is a recipe from somewhere else. I’ll let you know where it’s from and how you can access it, but will not always be able to post details as I do not own that sh*t…

Whew, okay, let’s go!

Tonight became pesto night for a few reasons:

  1. I’m Italian and have not had pasta in a month
  2. I didn’t know traditional pesto had non-vegan ingredients until I saw a vegan recipe for it during the 30-day detox/cleanse I just completed (woohoo!)
  3. I love basil
  4. It feels kind of fancy, but it’s actually really easy
  5. This is really quick and I was cranky and tired
  6. I’m moving to a different state in two months and need to use up as many ingredients in my pantry/freezer as possible

Here’s what I made:

  • Easy Vegan Pesto from Minimalist Baker
    • I chose this recipe because a) its ingredients I mostly had on hand and you probably will, too and b) this woman is legit and I knew it would taste great.
    • If you want to see beautiful images of this pesto, in prep and completion, please click that link. I’m not that fancy, y’all.
  • Whole wheat penne pasta
    • This was a “I need to get rid of some of this food” decision. I was gluten-free during my detox/cleanse and would like to continue that in 90% of my diet, but I’ve got some dry pasta to use up before leaving. Waste not, want not.
  • Beyond Chicken Lightly Seasoned Strips from Beyond Meat
    • I first heard of this company from a GREAT podcast, How I Built This, hosted by Guy Raz. They are featured in a special live episode from February 16, 2017
    • This product does contain soy, which was a no-no during detox/cleanse, but easy way to add protein and use up something in the freezer.

Making the Pesto

  • Plopped all of the ingredients (heavier on the water and olive oil since it would be the sauce, as recommended by Minimalist Baker) into my blender. Yup – the same blender I  (and probably your mom) use for margaritas, protein shakes and smoothies. I don’t have a food processor and I already told you guys I wasn’t fancy…It worked just fine.
  • WHAT A COLOR – I expected it to be much darker. I’m not sure why. It looks like melted pistachio ice cream (totally into that by the way, one of my fave ice cream flavors)
  • YUMMM. I blended for maybe 30 seconds? Easy. Delicious.

easy vegan pesto

Cooking the Pasta

  • I cooked the pasta. I drained it into a colander so I could use the same pot for the “chicken” #efficient
  • HIGHLY recommend making zucchini noodles or other alt pasta for a healthier dish

Cooking the “Chicken”

  • Returned the pasta pot to the stove, splashed some EVOO into the pot and dumped in the remainder of my Beyond Meat Chicken Strips. Stirred around for a few minutes basically just until heated through and I could pretend I was doing any cooking at all.


  • use zucchini noodles or other base for a healthier meal
  • add all of the veggies in your freezer/fridge! I need to do some grocery shopping, so this meal was a bit low as far as nutritional value goes
  • I have a ton of this pesto left over and will probably be putting it on EVERYTHING for the next few days. Over a fried egg, as a salad dressing, on pasta and zucchini noodles, etc, etc.

pesto chicken pasta






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