A Vegan Pasta Dish You Must Try
A special pesto bowtie vegan pasta recipe revealed today on #LunchBreakLIVE! Our featured guest chef, Naijha Wright-Brown, brings her culinary skills to the kitchen and we are lucky enough to witness her fabulous pasta creation. This is a super simple yet oh so flavorful dish you don’t want to miss. Let’s take a look at how the magic happens…
About Our Guest Chef
Naijha was introduced to gardening, farming, environmentalism, sustainability, and the basics of healthy eating while spending summers in Massachusetts as a teenager. She is a native New Yorker, born in Manhattan’s lower east side and raised in the South Bronx. Naijha has an MBA in Business and is a successful serial entrepreneur, the thought of owning a restaurant never crossed her mind until she relocated to Baltimore in 2005 and met Gregory Brown. She is the Marketing Director for The Land of Kush, VeganSoul Bistro, and co-creator of Vegan Soulfest and Maryland Vegan Restaurant Week. She is also the Executive Director of the Black Vegetarian Society of Maryland and has a digital talk show, Naijha Speaks
You Can’t Go Wrong With Vegan Pasta
What makes this vegan pasta dish so special? It’s the homemade pesto sauce! OMG yum! Naijha uses pine nuts, fresh basil, garlic, nutritional yeast, olive oil, and salt and pepper to create the most amazing pesto sauce to smother your pasta in. Blend it all together and like magic, you have what tastes like a super fancy high-end pesto fit for kings and queens, but it only took minutes to prepare. This is a great dish for a dinner party because it’s easy to make in large batches, simple, and your guests will love it. It’s not called badass pesto pasta for no reason!
BADASS VEGAN PESTO PASTA
- 2 cups penne pasta
- 1 small zucchini
- ¼ cup canned peas
- For Pesto:
- 2 cups organic fresh basil leaves
- 1/4 cup organic extra-virgin olive oil
- 1/3 organic pine nuts
- 1/4 cup nutritional yeast
- 12 cloves organic garlic
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon organic ground black pepper
- Cut the zucchin in half and then slice it
- Cook pasta according to packet instructions.
- Prepare pesto sauce by blending all pesto sauce ingredients in a food processor
- Heat 1sp of oil in a non-stick frying pan over low-medium heat. Add zucchini and cook 8-10 minutes or until tender. Add peas, pesto sauce, and cooked pasta and toss everything together.
- Cook until heated through. Serve hot.
Thanks For Joining In On The Vegan Pasta Fun
Thanks so much for stopping by and joining us for lunch. What an incredible vegan pasta dish we got to share. Go ahead and give this amazing recipe a try and let us know how much you loved it. Take a photo of your finished dish and tag @UnChained_TV on Instagram. Looking for other easy plant-based recipes to cook up? Jump on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
What's Your Reaction?
Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.