Vegan Pasta

Posted: Apr 27 2020

True, some vegan recipes call for homegrown beets and hand-ground buckwheat. But as this no-fuss pasta proves, a delicious plant-based meal is only 20 minutes away.

“This is something I could easily make on a weeknight,” says Anthropologie Art Director Halligan Norris. “The fresh pesto only takes a couple minutes, and the flavor is amazing.”

Ingredients

Serves 4

For the pasta

3/4 pound dried farfalle pasta
2 tablespoons extra virgin olive oil
2 shallots, thinly sliced
4 cloves garlic, thinly sliced
1 red chili, finely chopped
1 bunch broccolini, trimmed and cut into small pieces
1 bulb fennel, thinly sliced
2 big handfuls of Tuscan kale, stems removed and torn into chunks
1/2 cup white wine

For the pesto

2 tablespoons capers
4 tablespoons extra virgin olive oil
2 teaspoons sea salt
2 teaspoons black pepper
Zest of one lemon
Handful of parsley
Handful of basil
Handful of pine nuts

Instructions

 

    • 1) Cook the pasta until al dente, reserving one cup of cooking water.

    • 2) Place a large pan over medium heat and add the olive oil. Once the oil is hot, add the shallots, garlic, and chili; toss in the oil and cook one minute, until fragrant. Add the broccolini and fennel and cook a few minutes, until ingredients begin to caramelize.

    • 3) Add the kale to the pan, then pour in the wine to deglaze. Continue to cook, allowing kale to wilt.

    • 4) To make the pesto, combine all ingredients in a blender and process (or use a mortar and pestle for a more textured pesto).

  • 5) Add the pesto and reserved cooking water to the pan, stirring to combine. Turn off the heat, then add the pasta. Before serving, add a squeeze of lemon juice and black pepper to taste.

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