Vegan Linguine With Spinach Pesto

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luna 14

"This is a pesto recipe I invented last spring. Goes well with a glass of Chardonnay. Non-vegans can add some grated Parmigiano-Reggiano or grana on your pasta!"
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25 m servings 611 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 86g
  • 28%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Place frozen spinach in a microwave-safe bowl; defrost in microwave on medium for 2 to 3 minutes. Squeeze as much water from spinach as possible. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.
  3. Heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest and pesto. Season with salt and black pepper. Add linguine and toss to coat with pesto; cook until warmed, 2 to 3 minutes.


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Tried this out because I had everything handy at my house. It was a good, easy pasta but not overly flavourful. I didn't have much parmesan cheese left, but I would have added more if I had more...

This recipe was good.

Pesto is to die for.

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