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Pesto Pasta with Mushrooms and Peas

April 15, 2016 By Carrots and Flowers

Pesto Pasta Salad

Ok, I know what you’re thinking. Pasta Salad usually isn’t a very exciting dish, but this Pesto Pasta Salad is a winner. It is seriously SO GOOD. I make Vegan Pesto at least twice a week and this is by far my favorite thing to meal to make with it.

Cooking the Vegan Pesto with the tofu makes the tofu taste sooooo cheesy and delicious. Add the mushrooms and the peas and I start doing a happy dance all over my kitchen. The peas add a hint of sweetness that takes the deliciousness over the top. Don’t take my word for it, make this Pesto Pasta Salad for yourself!

Pesto Pasta SaladPesto Pasta SaladPesto Pasta SaladPesto Pasta SaladPesto Pasta SaladPesto Pasta SaladPesto Pasta Saladpesto pasta saladpesto pasta salad

Pesto Pasta with Mushrooms and Peas
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
The most DELICIOUS pesto pasta ever! Cheezy tofu paired with mushrooms and peas gives this dish and incredible flavor. Perfect for picnics, potlucks, and dinner parties!
Author: Carrots and Flowers
Recipe type: Main Course
Cuisine: Vegan, Gluten-free Option
Serves: 6 servings
Ingredients
  • 1 cup Vegan Pesto
  • 10 oz penne or fusili pasta (use brown rice pasta to make this gluten-free)
  • 16 oz organic firm tofu
  • 2 cups sliced mushrooms
  • 1½ cups frozen peas
  • 1 tablespoon grapeseed oil
  • ½ teaspoon sea salt, divided
  • black pepper to taste
Instructions
  1. Prepare the pasta according to package instructions. Press the excess water out of the tofu, blot with a paper towel, and dice the tofu into small cubes.
  2. In a large skillet, heat the oil over medium heat. Add the tofu and sprinkle it with ¼ teaspoon sea salt. Cook for 5-7 minutes until golden brown on all sides, stirring often.
  3. Add 3 tablespoons of Vegan Pesto and mix until the tofu is coated. Stir in the mushrooms and peas and cook for another 5 minutes until the mushrooms are soft.
  4. Stir in the pasta and the rest of the Vegan Pesto. Mix well until the pasta is heated.
3.5.3226

 

 

Pesto Pasta Salad

This Pesto Pasta Salad is my go-to party dish. Every potluck, every dinner party, it is always a hit. This meal is so easy, so tasty, and doesn’t it look incredible?

Pesto Pasta SaladPesto Pasta SaladPesto Pasta Saladpesto pasta salad

Did you make this recipe? Leave a comment below and tell us all about it and post a photo of your Vegan Pesto Pasta Salad on Instagram with the tag #carrotsandflowers so we can admire your creation.

If you love Pesto Pasta Salad, you should check out some of our other savory vegan dinner options like our Vegan Mole Enchiladas or our Tempeh Lettuce Cups!

 

Pesto Pasta with Mushrooms and Peas
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
The most DELICIOUS pesto pasta! Cheezy tofu with mushrooms and peas give this dish an amazing flavor. Perfect for picnics, potlucks, and dinner parties.
Author: Carrots and Flowers
Recipe type: Main Course
Cuisine: Vegan
Serves: 6 servings
Ingredients
  • 1 cup Vegan Pesto
  • 10 oz penne or fusili pasta (use brown rice pasta to make this gluten-free)
  • 16 oz organic firm tofu
  • 2 cups sliced mushrooms
  • 1½ cups frozen peas
  • 1 tablespoon grapeseed oil
  • ½ teaspoon sea salt, divided
  • black pepper to taste
Instructions
  1. Prepare the pasta according to package instructions. Press the excess water out of the tofu, blot with a paper towel, and dice the tofu into small cubes.
  2. In a large skillet, heat the oil over medium heat. Add the tofu and sprinkle it with ¼ teaspoon sea salt. Cook for 5-7 minutes until golden brown on all sides, stirring often.
  3. Add 3 tablespoons of Vegan Pesto and mix until the tofu is coated. Stir in the mushrooms and peas and cook for another 5 minutes until the mushrooms are soft.
  4. Stir in the pasta and the rest of the Vegan Pesto. Mix well until the pasta is heated. Serves 6-8
3.5.3226

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Tagged With: Dinner, Easy, Healthy, Lunch, Pasta, Pesto, Picnic, Potluck

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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