Meat Free Monday One day a week can make a world of difference

Hemp Seed Pesto Linguine

  • Serves: 2-3
  • Preparation: 15
  • Cooking: 30
  • Ready: 45

A delicious creamy linguine from community-based Las Vegas restaurant VegeNation.


  • 225 g/8 oz wholewheat linguine
  • 110 g/4 oz walnut pieces
  • 75 g/½ cup chopped onions
  • 1 tablespoon chopped garlic
  • salt and pepper, to taste
  • pinch red pepper flakes
  • 1 bunch fresh basil
  • 30 g/1 oz hemp seeds
  • 55 g/2 oz nutritional yeast
  • 85 ml/3 oz extra virgin olive oil
  • 15 g/¼ cup diced sundried tomatoes
  • 1 avocado, mashed
  • 240 ml/1 cup vegetable broth


Boil water, add salt to pot and cook the linguine.

Toast the walnuts in a pan for five minutes.

In a pan, sauté the onions and garlic with salt, pepper and red pepper flakes, and add to a food processer along with the basil, toasted walnuts, hemp seeds, nutritional yeast and olive oil. Blend together to make a paste.

In a pan, add 1 tablespoon of extra virgin olive oil and the sundried tomatoes then lightly sauté.

Add the mashed avocado and vegetable stock, stir together and simmer.

Add the finished pesto, stir and simmer again.

Add the cooked linguine, coat with sauce then eat!

Additonal notes

Recipe courtesy of VegeNation

VegeNation is a community-based restaurant in Las Vegas, USA, serving fresh, global street food. 100% plant-based with lots of locally sourced ingredients, the restaurant runs a range of events and promotions including daily Community Breakfasts and Happy Hours and weekly Taco Tuesdays and Meatless Monday DJ Nights. VegeNation says: “Eat here and feel really damn good!”  

Facebook: VegeNation
Twitter: @VegeNation
Instagram: @vegenation

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