2 Spaghetti: Parsley Walnut Pesto + Garlic and Herbs

Spaghetti with Parsley Walnut Pesto

It was another busy week last week, so the two pasta recipes I tried from our June VegCookbook, Meatless, were welcome, quick fixes after a long day. The Spaghetti with Parsley-Walnut Pesto (it is called Fettucine with Parsley-Walnut Pesto in the book) was good, and provided dinner for the two of us for two nights. The parsley and spinach flavors made it taste very, how shall I say this…green…but we liked it.

I think that the pesto needed more walnuts. It called for a 1/4 cup of whole walnuts, but I bought them pre-packed and chopped, so I was really adding only 1/4 cup of chopped walnuts, which I think was actually less nuts.

I used spaghetti rather than fettucine because Barilla Plus doesn’t make fettucine.  I like Barilla Plus because it is more nutritious than regular pasta, but doesn’t have the grittiness of whole grain pasta.

If you’re vegan, you could replace the parmesan with nutritional yeast, like Isa Chandra Moskowitz does in her Bestest Pesto recipe, and either sprinkle the top with more nutritional yeast, or vegan parmesan cheese.  Oh She Glows has a  tasty-looking vegan parmesan cheese recipe on her blog.

Spaghetti with Garlic and Herbs

I loved the Spaghetti with Garlic and Herbs so much that I made it twice. The first time I only used three of the suggested 6 peperoncini ’cause I was worried that it would be too spicy. They actually weren’t spicy, just crazy delicious, so I added 6 the second time, which was a bit spicy, but we could handle it (:

Because the Barilla Plus spaghetti has 10 grams of protein in a 2 ounce serving, the pasta filled us up, even though the dish didn’t have another source of protein in it, like beans or tofu.

If you’re vegan, you could make the vegan parmesan cheese recipe I mentioned above, or buy some pre-made. VegNews posted a piece in their “This Week’s Must Have” section about Parmela, which looks yummy.

VegCookbook Club Story Swap

  • Barbi made the Roasted Cauliflower with Lemon and Cilantro, the Chickpea Curry with Roasted Cauliflower and Tomatoes, the Kale and Red Cabbage Slaw, and the White Bean and Sage patties with Roasted Tomatoes.
  • Barbi’s mom made the Tomato, Squash and Potato Tian and the Lentil and Sweet-Potato stew

What did you VegCook last week?

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