Simple Walnut Pesto Bucatini Pasta
Get into this rich, nutty, and indulgent Simple Walnut Pesto Bucatini Pasta, perfect for feeding a crowd or as an easy weeknight meal.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Keyword: basil, bucatini, dairy-free, dinner, easy, nut-free, one pot, pasta, pesto, vegan, walnuts, weeknight meals
Servings: 4 servings
Calories: 787kcal
PASTA:
- 1 (16 oz.) package bucatini pasta
- 1 tablespoon Extra virgin olive oil + 1 Tbsp
PESTO SAUCE:
- 2 cups fresh basil leaves
- 1 cup chopped walnuts
- ¼ cup Extra virgin olive oil
- 1 teaspoon freshly-squeezed lemon juice
- 6 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ cup nutritional yeast (You can also use grated parmesan cheese for non-vegan option!)
GARNISH:
- Fresh basil leaves
- Toasted chopped walnuts
OTHER:
- ¼ cup organic vegetable stock, optional
MAKE THE PESTO:
Add all ingredients into a food processor or blender and process (or blend) until combined and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick. The pesto should be paste-like in consistency.
ASSEMBLY:
Over medium-high heat, add 1 tablespoon of olive oil to a heated 12-inch skillet.
Add in the cooked pasta followed by the pesto sauce (about 1 cup or so), stirring everything together until pasta is fully coated. To make the sauce a bit more easy to manage, add ¼ cup of veggie stock if needed.
Remove from heat and serve bucatini pasta topped with chopped basil leaves and toasted walnuts and your favorite side dish, if desired.
Bon Appetit!
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply microwave for a minute or two or add to a skillet over medium-high heat and stir until heated through.
- GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that other ingredients are GF-friendly.
- PASTA: If you aren't a fan of bucatini or don't have it on hand---You can use long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional rigatoni pasta works perfectly!
- NUT-FREE: Traditionally, pesto contains nuts. However, you can substitute the walnuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version.
- TOASTED NUTS: Add chopped walnuts to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
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Calories: 787kcal | Carbohydrates: 93g | Protein: 21g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Sodium: 658mg | Potassium: 517mg | Fiber: 7g | Sugar: 4g | Vitamin A: 949IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 3mg