Pumpkin Seed Pesto Transforms Into a Creamy Vegan Pasta Sauce With Soy Milk and Plant Butter
Derek Sarno of Wicked Kitchen shows how to turn homemade pumpkin seed pesto into a rich, creamy vegan pasta sauce using soy milk and plant-based butter. The dish is loaded with broccoli, cauliflower, spinach, and green beans, making it a nutritious and satisfying meal prep option that feeds a crowd and tastes great cold. Perfect for anyone looking for easy, dairy-free weeknight meals.
14:41
by Derek Sarno
#pesto #one-pot #weeknight dinner #dairy-free #vegan #vegetables #crowd-pleaser #egg-free #creamy pasta #quick meals #meal prep #plant-based #nutritional yeast
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🧾 Ingredients
- 1pasta (1 lb / 1 package)
- 2pumpkin seed pesto (approx. 1/2 cup)
- 3soy milk (3/4 container, unsweetened)
- 4plant-based butter (1 tablespoon)
- 5cauliflower florets
- 6broccoli florets
- 7spinach (200g)
- 8green beans (1 package, pre-snipped)
- 9onion (1, diced)
- 10garlic (5 cloves, sliced)
- 11white wine / Pinot Grigio (1/4 cup)
- 12smoked paprika (1/4 teaspoon)
- 13nutritional yeast (2-3 tablespoons)
- 14salt (1/4 teaspoon)
- 15black pepper (1/4 teaspoon or more)
- 16granulated onion (pinch)
- 17oil (1 teaspoon)
- 18pumpkin seeds (for garnish)
- 19green onion (for garnish)
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