Vibrant Spring! Vegan Pasta with Fresh Chamnamul Pesto
Vibrant Spring! Vegan Pasta with Fresh Chamnamul Pesto
A Fragrant and Nutty Vegan Pesto Pasta Recipe Featuring Spring’s Chamnamul
Introducing a delightful vegan pasta recipe that captures the essence of Korean spring with fresh chamnamul (Korean potherb). This dish offers a wonderfully aromatic and savory flavor profile, thanks to the unique fragrance of chamnamul and the rich nuttiness. Perfect for a spring meal, this recipe is detailed to make it easy for anyone to follow.
Fragrant Chamnamul Pesto- 2 handfuls fresh Chamnamul (Korean potherb, approx. 100g)
- 1 handful of your favorite nuts (I used cashews for their creamy texture, but walnuts or pine nuts also work beautifully)
- 3 Tbsp extra virgin olive oil
- 2 tsp nutritional yeast (for a cheesy, umami flavor, optional)
- 1 tsp salt, or to taste
- A little water (approx. 50g), to adjust consistency
Cooking the Pasta- Water for boiling pasta
- 2 servings pasta (approx. 160g)
- 1 pinch salt
- Water for boiling pasta
- 2 servings pasta (approx. 160g)
- 1 pinch salt
Cooking Instructions
Step 1
First, let’s get the pasta cooking. Bring a large pot of water to a rolling boil. Add a pinch of salt to the boiling water, then add your chosen pasta (I used rigatoni for a satisfying chew). Cook according to the package directions until al dente. Stir occasionally to prevent the pasta from sticking together.
Step 2
While the pasta is cooking, we’ll prepare the star of our dish: the vibrant chamnamul pesto. This pesto combines the fresh, herbaceous notes of chamnamul with the rich, satisfying crunch of nuts.
Step 3
In a food processor or blender, combine the thoroughly washed chamnamul (you can include the tender stems too!), your toasted nuts, extra virgin olive oil, nutritional yeast, and salt. Add a small amount of water to help achieve a smooth consistency. Process until you have a smooth, vibrant green pesto. Taste and adjust the salt as needed. The texture should be creamy yet spreadable.
Step 4
Once the pasta is perfectly cooked, drain it well but reserve a little pasta water. Add the drained pasta directly to the bowl with the pesto. Gently toss to coat every strand of pasta evenly with the delicious pesto. For an extra burst of flavor and to help the pesto emulsify, you can briefly sauté the pasta and pesto together over low heat, adding a splash of the reserved pasta water if the sauce seems too thick. This helps the pesto cling beautifully to the pasta.
Step 5
Your beautiful and aromatic chamnamul pesto pasta is ready to be enjoyed! Serve immediately on plates, perhaps with a drizzle of olive oil or a sprinkle of extra nuts. Enjoy the fresh taste of spring!
