Dairy Free Pesto Pasta. Pop the can in the fridge for an 30 minutes to an hour (or overnight if you have the time) and it. Just toss a jar of seggiano pesto in and you have such a delicious dairy free option.
All you need to do is place all of your ingredients in a high. Pop them out 24 hours later and store in an air tight container in the freezer. That’s if you’re going to serve it separately.
Pour the pasta into the remaining vegetables left in the pan, give it a mix then add the pesto.
That’s if you’re going to serve it separately. If pasta gets to dry add a little bit of pasta water to loosen up the sauce. Vegan creamy pesto pasta ingredients: 1 cup king (brown) mushrooms.
