Shrimp Pasta with Dairy-Free Pesto
 
 
Pesto takes a dairy-free route in this recipe! This pasta dish is a great summer dinner - roasted vegetables and shrimp are tossed in a light and fresh pesto.
Author:
Serves: 2-4 servings
Ingredients
  • ½ cup fresh basil leaves
  • 2-3 tbsp nutritional yeast
  • ¼ cup olive oil, plus additional for roasting the vegetables and marinating the shrimp
  • Salt and pepper
  • ¼ cup toasted pine nuts
  • 1 cup uncooked pasta (I used brown rice pasta)
  • 1 large zucchini
  • 1 head broccoli
  • 1 cup cherry tomatoes
  • 1 dozen shrimp, peeled and devined
  • Juice of 1 lemon
Instructions
  1. In a plastic bag, marinate your shrimp in the lemon juice and a tbsp of olive oil
  2. Preheat your oven to 425 degrees F
  3. Coat/spray your cherry tomatoes in olive oil in a pan and pop in the oven
  4. Slice your zucchini thickly into rounds, break up your head of broccoli into florets. Coat/spray with a little olive oil
  5. minutes in, add the vegetables to the pan
  6. minutes in, add in the shrimp
  7. Bring a pot of water to boil and cook the pasta to directions
  8. In a food processor or blender, mix the basil, nutritional yeast, ¼ cup olive oil, and pine nuts. Blend/process until smooth
  9. Drain the pasta in a colander, and set in a large serving bowl
  10. Add in the roasted vegetables and shrimp to the bowl
  11. Fold in the pesto
  12. Serve and enjoy - hot or cold!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/roasted-summer-vegetable-pasta-with-vegan-pesto/