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Shells with French Green Beans + Vegan Arugula Pesto Alfredo

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Shells with French Green Beans & Victoria Vegan Arugula Pesto Alfredo

This Shells with French Green Beans & Vegan Arugula Pesto Alfredo recipe involves 18 oz. Victoria Vegan’s Arugula Pesto Vegan Alfredo sauce and chopped parsley. I used Mantova Italian Organic Whole Wheat Pasta Shells, you can use gluten-free Ancient Harvest Quinoa Shells to make it an exclusively gluten-free dish. Victoria Vegan pasta sauces are certified vegan, Non-GMO Project verified and gluten-free.

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Shells with French Green Beans & Victoria Vegan Arugula Pesto Alfredo

where to buy

Victoria Fine Foods’ vegan sauces are available mostly in smaller natural stores and at their e-store victoriafinefoods.com. All of their vegan sauces are certified vegan, Non-GMO Project verified and gluten-free. Ingredients are all natural. As of January 2013, there are currently ten vegan sauces made by Victoria Fine Foods.

ingredients

Cashew cream (water, cashews), fresh basil, lemon juice from concentrate, arugula, fresh garlic, pine nuts, salt, black pepper, non-dairy lactic acid, rosemary, raw sugar, natural cocoa butter flavor, corn starch, xanthan gum.

Contains: tree nuts.

All of their vegan sauces are certified vegan, Non-GMO Project verified and gluten-free. Ingredients are all natural.

The dish tasted fantastic and these sauces are easy to make with! The vegan alfredo sauce is creamy due to the cashew cream and very tasty with a peppery arugula pesto. It is also a favorite for non-vegans. This pasta dish tastes so fresh and springy, I insist you make it with Victoria Vegan’s arugula pesto alfredo sauce if you are having any kind of spring fever these days.

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Shells with French Green Beans & Victoria Vegan Arugula Pesto Alfredo

Shells with French Green Beans + Vegan Arugula Pesto Alfredo

Yield: 2 servings

Ingredients

1 tablespoon parsley, finely chopped
½ pasta shells
1 cup French green beans, chopped into 3 parts
vegan Parmesan cheese or crushed red peppers for seasoning

Preparation

  1. Cook pasta in boiling salted water until al dente (firm to the bite), stirring occasionally. Prepare 1 cup of French green beans. Chop into three parts and steam for at least 6-8 minutes.
  2. Drain shells well and transfer to a large pot. Toss with a jar of Victoria Vegan's Arugula Pesto Alfredo sauce and cook for 8-10 minutes at low-medium heat. Garnish with 1 tablespoon of finely chopped parsley and slowly mix in. Serve sprinkled with vegan Parmesan cheese (i.e., Parmela) and crushed red peppers if you like.

Victoria Vegan Sauce

For other posts on more Victoria Vegan sauces:

Fusilli with Victoria Vegan White Bean Marinara and Crushed Red Peppers
Victoria Vegan Alfredo and Veggies Pizza
Victoria Vegan Alfredo and Asparagus Pizza
Vegan Alfredo Sauce with Noodles and Smoked Veggie Frankfurters

 

DISCLAIMER
This item(s) was kindly sent to me to review by Victoria Fine Foods. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.


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