Indulge in the delightful flavors of Italy with this mouthwatering Vegan Pesto Spaghetti featuring sofrito zucchini and onions. I came across this Better Than Boullion Sofrito product and decided to use it on my pasta. Whether you're looking for a quick weeknight meal or a comforting dinner option, this recipe is sure to satisfy your cravings and leave you wanting more.
Why You'll Love This
This Vegan Pesto Spaghetti with Sofrito Zucchini and Onions is a perfect combination of simplicity and sophistication. The creamy vegan pesto sauce pairs beautifully with the tender spaghetti noodles, while the sofrito zucchini and onions add a burst of flavor and texture. Plus, with just a handful of ingredients, this recipe comes together in no time, making it ideal for busy weeknights or lazy weekends.
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Ingredients
- zucchini, diced
- onion, thinly sliced
- better than bouillon sofrito
- vegan pesto sauce
- spaghetti noodles
- Pinch of black pepper
- Pine nuts for garnish
See recipe card for quantities.
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
- Sauté Zucchini and Onions: In a large skillet, heat a little olive oil over medium heat. Add the diced zucchini and thinly sliced onions, and sauté until they are tender and golden brown, about 5-7 minutes.
- Add Sofrito: Stir in the better than bouillon sofrito paste and cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Combine with Pesto: Add the cooked spaghetti noodles to the skillet with the sofrito zucchini and onions. Pour in the vegan pesto sauce and toss everything together until the noodles are well coated.
- Season: Season the pasta with a pinch of black pepper to taste. Adjust seasoning if necessary.
- Serve: Divide the Vegan Pesto Spaghetti with Sofrito Zucchini and Onions among serving plates or bowls. Garnish with pine nuts for added crunch and flavor, if desired.
Hint: For an extra flavor boost, try adding a squeeze of fresh lemon juice or a sprinkle of lemon zest to your finished dish.
Substitutions
- If you don't have better than bouillon sofrito, you can substitute with vegetable broth or tomato paste mixed with spices for a similar flavor profile.
- Substitute spaghetti noodles with your favorite pasta shape such as udon noodles, linguine, or even zucchini noodles for a low-carb option.
- Feel free to swap out the vegan pesto sauce with homemade basil pesto or sun-dried tomato pesto for a different flavor profile.
Variations
- Add Protein: Boost the protein content of this dish by adding cooked chickpeas, tofu cubes, or vegan meatballs.
- Extra Veggies: Mix in additional vegetables such as cherry tomatoes, spinach, or roasted bell peppers for added color and nutrition.
- Different Pasta: Experiment with different types of pasta such as penne, fettuccine, or farfalle for a unique twist on this classic dish.
Equipment
- Large Pot: For boiling the spaghetti noodles until al dente.
- Colander: To drain the cooked spaghetti noodles.
- Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
- Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
- Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
- Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
- Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
- Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
- Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
- Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish.
Storage
- Refrigerator: Store any leftovers of the Pesto Spaghetti with Sofrito Zucchini and Onions in an airtight container in the refrigerator for up to 3-4 days. Make sure the container is sealed tightly to prevent the pasta from drying out and absorbing other odors from the fridge.
- Freezer (Optional): If you want to store the dish for longer, you can freeze it. However, pasta dishes with pesto sauce may not freeze as well due to the oil content in the sauce. If you still choose to freeze it, place the cooled pasta in a freezer-safe container or resealable freezer bag. It's best to freeze the pasta without the pesto sauce and add it fresh when reheating to maintain its flavor and texture.
- Reheating: When ready to enjoy the leftovers, you can reheat the pasta in the microwave or on the stovetop. If reheating from the refrigerator, add a splash of water or vegetable broth to the pasta to prevent it from drying out. Heat until warmed through, stirring occasionally. If adding the pesto sauce, do so after reheating.
Top tip
To prevent the spaghetti noodles from sticking together, toss them with a little olive oil immediately after draining and before adding to the skillet with the sofrito zucchini and onions.
FAQ
Can I make this recipe gluten-free?
Yes, simply use gluten-free spaghetti noodles or your favorite gluten-free pasta alternative.
How long does this dish keep in the refrigerator?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
While it's best enjoyed fresh, you can freeze any leftover pasta in a freezer-safe container for up to 1 month.
Can I make this recipe ahead of time?
Yes, you can prepare the sofrito zucchini and onions in advance and store them in the refrigerator until ready to use.
Simply reheat and toss with the cooked pasta and pesto sauce when ready to serve.
Can I omit the pine nuts?
Absolutely! The pine nuts are optional and can be omitted if you have a nut allergy or prefer not to use them.
Can I use store-bought pesto?
Yes, store-bought vegan pesto works perfectly in this recipe. Just be sure to check the ingredients to ensure it's vegan-friendly.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Summer Pesto Spaghetti With Sofrito Zucchini Recipe
Ingredients
- 1 zucchini diced
- 1 onion thinly sliced
- 2 tablespoons better than bouillon sofrito
- ½ cup vegan pesto sauce
- 8 ounces spaghetti noodles
- Pinch of black pepper
- Optional: Pine nuts for garnish
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
- Sauté Zucchini and Onions: In a large skillet, heat a little olive oil over medium heat. Add the diced zucchini and thinly sliced onions, and sauté until they are tender and golden brown, about 5-7 minutes.
- Add Sofrito: Stir in the better than bouillon sofrito paste and cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Combine with Pesto: Add the cooked spaghetti noodles to the skillet with the sofrito zucchini and onions. Pour in the vegan pesto sauce and toss everything together until the noodles are well coated.
- Season: Season the pasta with a pinch of black pepper to taste. Adjust seasoning if necessary.
- Serve: Divide the Vegan Pesto Spaghetti with Sofrito Zucchini and Onions among serving plates or bowls. Garnish with pine nuts for added crunch and flavor, if desired.
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