Orecchiette With Fennel Pesto

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 1/2 pound - whole-wheat pasta (orecchiette)
  • 1/4 cup chopped, toasted walnuts
  • For the roasted vegetables:
  • 1 - fennel bulb (without leaves)
  • 1 - red bell pepper
  • 1 - sweet onion
  • 1 tbsp - balsamic vinegar
  • 1 tsp - olive oil
  • Salt to taste
  • 1/2 tsp - ground black pepper
  • For the pesto:
  • Leaves reserved from the fennel bulb, chopped into smaller pieces
  • 2 cloves of garlic, chopped
  • 1/4 cup nutritional yeast (optional)
  • 1/4 cup lightly toasted pumpkin seeds
  • 1/4 cup extra virgin olive oil
  • 1 tsp ground black pepper
  • Salt to taste

How to Make Orecchiette With Fennel Pesto

  • Cook the pasta according to the package directions and drain.
  • Dice all the vegetables into 1-inch chunks and place it in a baking dish. Add vinegar, olive oil, salt and ground black pepper.
  • Bake in a 400-degree oven for about 30-40 minutes or until it turns golden-brown and tender. Stir halfway if desired.
  • Meanwhile, place all the ingredients for pesto in a food processor (except the olive oil) and process until coarsely powdered.
  • With the motor running, pour in the olive oil until you have an even paste.
  • Finally, place the pasta, roasted vegetables and the pesto in a bowl. Add in walnuts.
  • Mix well and serve immediately.
  • Recipe courtesy: Holy Cow Vegan