Summer Pesto Spaghetti With Sofrito Zucchini Recipe
Indulge in the delightful flavors of Italy with this mouthwatering Vegan Pesto Spaghetti featuring sofrito zucchini and onions. Bursting with freshness and aromatic herbs, this dish is a delightful twist on traditional pesto 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.
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.