This hearts of palm pasta with pesto is low on carbs, but big on flavour! It’s an easy vegan dinner recipe that comes together in under 30 minutes.
Have you heard of hearts of palm pasta? As someone who lives in tropical Jamaica, it was wild to me that you could actually make pasta out of palm trees. Even wilder? The fact that it’s delicious , as you’ll see with this recipe!
What Is Hearts of Palm Pasta?
Hearts of palm pasta is made with the inner core of palm trees and it contains very few calories and carbohydrates, along with a high amount of fiber, which makes it a great alternative to wheat-based pastas if you’re watching your carb intake or on a gluten-free diet. There are a number of brands available these days, and because of their popularity, most supermarkets now carry them—but you can also buy them online too.
If you liked the idea of zoodles , but felt like zucchini wasn’t really a great stand-in for traditional pasta, hearts of palm pasta might just be for you!
What Do Hearts of Palm Noodles Taste Like?
Hearts of palm pasta has a mild, somewhat nutty flavour that complements all kinds of sauces, from peanut sauce to marinara . Some people compare the taste to artichokes, but in my opinion, hearts of palm pasta is a little bit like tofu in that it’s really all about the flavours you add to it!
In this hearts of palm pesto pasta recipe, we add bright, herbaceous basil pesto, which really shines with the subtle nuttiness of the pasta. Serve this dish as an entree by adding vegetables or a protein, or use it as a low-carb side dish.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Hearts of palm angel hair pasta – Hearts of palm pasta is cut from the palm tree cores, rather than being shaped like traditional pasta. This means it only comes in angel hair, spaghetti, linguine, lasagna sheets, etc.
- Basil – Genovese basil is the traditional choice for pesto.
- Pine nuts
- Vegan Parmesan cheese – Use store-bought or make your own vegan Parmesan .
- Garlic
- Lemon juice or lime juice – This brightens the flavour of your pesto and helps it retain its bright colour.
- Coarse salt
- Olive oil – A high-quality extra-virgin olive oil will really bring out the best in your hearts of palm pesto pasta.
- Black pepper
What Is the Best Substitute for Pine Nuts in Pesto?
The best substitute for pine nuts in pesto is walnuts, but almonds and cashews can be used as well. For a nut-free pesto, try substituting sunflower seeds, pepitas, or even hemp hearts.
How to Make Hearts of Palm Pasta With Pesto
With minimal cooking and only a few minutes of prep, this hearts of palm pesto pasta is perfect for busy weeknights!
- Make the pesto . Combine the basil, pine nuts, vegan parmesan, garlic, lemon juice, salt, black pepper, and 1/3 cup of olive oil to a small blender or food processor. Process until the mixture is smooth.
- Cook the pasta . Warm the remaining olive oil in a non-stick skillet set over medium heat. Add the hearts of palm pasta and toss to coat; continue to toss and stir for a minute or two, or until all of the pasta is heated through.
- Finish . Remove the skillet from the heat and add the pesto. Toss to coat, then serve with additional vegan Parmesan and fresh basil for garnish.
Tips for Success
These simple tips will help you make sure your hearts of palm pesto pasta turns out perfect!
- Adjust the pesto consistency . If you find the pesto too thick, add a few tablespoons of water or oil to thin it out.
- Toast the nuts . For another layer of flavour, toast the pine nuts before making the pesto.
- Use tongs . I’ve found that using tongs is the best way to toss pasta in oil, pesto, and other sauces. They’re also great for serving pasta when you’re ready to plate it!
Variations
This recipe can be customized in so many different ways. Here are some ideas to get you started.
- Switch the vegan parmesan cheese for nutritional yeast .
- Add lemon zest to the pesto for a brighter, citrus-y flavour.
- Boil the pasta according to the package directions instead of heating it in a skillet.
- Swap out the basil for spinach, parsley, or arugula.
- Add halved cherry tomatoes to the pasta when you toss it with the pesto.
Serving Suggestions
Serve hearts of palm pesto pasta alongside a batch of Balsamic Roasted Vegetables or Air Fryer Green Beans . You can also pair it with a protein like Lemon Pepper Tofu . And, since you’ve saved so many carbs on your main dish, you have room for a piece of crusty Roasted Garlic Bread too!
How to Store
Store leftovers in a food-safe airtight container for up to 4 days. Reheat in a skillet over medium heat, or in the microwave.
Can This Recipe Be Frozen?
Yes, you can freeze this hearts of palm pasta for up to 3 months. Store it in an airtight container or freezer bag and let it thaw in the refrigerator before reheating according to the instructions above.
More Vegan Pasta Dinners
- Creamy Garlic Mushroom Pasta
- Vegan Spaghetti and Meatballs
- One Pot Alfredo Penne Pasta
- Green Goddess Pasta
Ingredients
- 1 (12-ounce) bag Hearts of Palm Angel Hair Pasta , drained (338 grams)
- 2 ½ cups basil , stemmed and washed (50 grams)
- ⅓ cup pine nuts , or walnuts (47 grams)
- 2 tablespoons vegan Parmesan cheese , + additional for topping (10 grams)
- 3 cloves garlic , (12 grams)
- 1 tablespoon lemon juice , or lime juice (11 grams)
- ½ teaspoon coarse salt , (4 grams)
- ⅓ cup + 1/2 teaspoon olive oil , separated (76 grams)
- ½ teaspoon black pepper , (1 gram)
Instructions
- Add the basil, pine nuts, vegan parmesan cheese, garlic, lemon juice, salt, black pepper, and 1⁄3 cup of olive oil to a small blender and blend until smooth.
- Add remaining 1⁄2 teaspoon olive oil to a non-stick pan over medium heat. Once heated, add the hearts of palm pasta and toss. Keep tossing and stirring the pasta until it’s heated up (approximately 1 – 2 minutes).
- Remove the pan from the heat and add in the pesto. Toss and stir to coat the pasta.
- Serve the pasta warm and top with additional vegan parmesan cheese and fresh basil if preferred. Store leftovers in a food-safe airtight container for up to 4 days.
Hearts of Palm Pasta with Pesto
Ingredients
- 1 (12-ounce) bag Hearts of Palm Angel Hair Pasta drained (338 grams)
- 2 ½ cups basil stemmed and washed (50 grams)
- ⅓ cup pine nuts or walnuts (47 grams)
- 2 tablespoons vegan Parmesan cheese + additional for topping (10 grams)
- 3 cloves garlic (12 grams)
- 1 tablespoon lemon juice or lime juice (11 grams)
- ½ teaspoon coarse salt (4 grams)
- ⅓ cup + 1/2 teaspoon olive oil separated (76 grams)
- ½ teaspoon black pepper (1 gram)
Instructions
- Add the basil, pine nuts, vegan parmesan cheese, garlic, lemon juice, salt, black pepper, and 1⁄3 cup of olive oil to a small blender and blend until smooth.
- Add remaining 1⁄2 teaspoon olive oil to a non-stick pan over medium heat. Once heated, add the hearts of palm pasta and toss. Keep tossing and stirring the pasta until it’s heated up (approximately 1 - 2 minutes).
- Remove the pan from the heat and add in the pesto. Toss and stir to coat the pasta.
- Serve the pasta warm and top with additional vegan parmesan cheese and fresh basil if preferred. Store leftovers in a food-safe airtight container for up to 4 days.
Nutrition
Hearts of Palm Pasta with Pesto https://jessicainthekitchen.com/hearts-of-palm-pasta-with-pesto/ June 5, 2023
Start your day off right with vegan high-protein overnight oats ! I have four different flavour options, so there’s something for everyone.
Overnight oats are the quintessential meal prep breakfast. Not only are they easy to prepare, but they can be made in bulk so you have breakfast ready for days.
While I’ve shared Strawberry Coconut Overnight Oats , Peanut Butter Banana Overnight Oats , and Espresso Cinnamon Overnight Oats in the past, if you’re looking for an overnight oats recipe that’s loaded with protein, this is the one for you! Greek yogurt, protein powder, and chia or flax seeds give these oats a boost in protein, making for a supremely satisfying breakfast.
Below, I share recipes for chocolate mint, chocolate peanut butter, vanilla strawberry, and almond butter pretzel high-protein overnight oats. Which will you choose?! (I recommend not choosing and trying them all!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Base:
- Rolled oats – Also known as old-fashioned oats.
- Chia seeds or whole flax seeds – If you’re not a fan of the texture of these seeds, try adding hemp hearts instead.
- Salt
- Non-dairy milk – Use vanilla or unflavoured.
- Vegan plain or vanilla Greek yogurt
- Maple syrup – Or your favourite vegan sweetener.
Flavour Options:
- Chocolate mint – Vegan chocolate protein powder, cocoa powder, peppermint oil, dairy-free chocolate chips (optional), fresh mint (optional)
- Chocolate peanut butter – Vegan chocolate protein powder, cocoa powder, peanut butter, dairy-free chocolate chips (optional), peanuts (optional), banana (optional)
- Vanilla strawberry – Vegan vanilla protein powder, fresh strawberries, coconut shreds (optional)
- Almond butter pretzel – Vegan vanilla protein powder, almond butter, banana (optional), almonds, pretzels, dairy-free chocolate chips (optional)
Which Non-Dairy Milk Is Highest in Protein?
Soy milk contains the most protein per cup of all traditional non-dairy milks (not counting those that are fortified). It averages 7 grams of protein per cup, so if you want to give your high-protein overnight oats an even bigger protein boost, choose soy milk for this recipe.
How to Make High-Protein Overnight Oats
Overnight oats need several hours in the fridge to soften up—hence the name! Be sure to make them the night before you plan on eating them.
Combine the dry ingredients . Stir together the oats, seeds, and salt in a small bowl.
Add the liquid ingredients . Stir in the non-dairy milk, vegan yogurt, and maple syrup.
Add the flavourings . Choose the flavour you’d like to make and stir those ingredients into the oats, minus any toppings.
Chill . Transfer the oat mixture to a food-safe airtight container and refrigerate overnight, or up to 3 days.
Serve . Stir the oats, add any toppings, and enjoy cold.
Tips for Success
These tips will help you make sure your vegan high-protein overnight oats turn out perfect!
- Don’t make more than you can eat in a few days . Beyond 3 days, the oats start to go bad, so don’t make more overnight oats than you can eat within that timeframe.
- Meal prep it . If you’re making overnight oats for breakfast meal prep, I recommend doubling or tripling the base recipe, then dividing it to create multiple flavor combinations for the week.
- Use rolled oats . Quick oats will be too mushy, and steel-cut oats won’t soften enough in the fridge.
More Variations
The beauty of these high-protein overnight oats is that they are highly customisable. Add vanilla protein powder with fresh peaches, diced mango, or just about any fruit. Chocolate protein powder is delicious with raspberries, antioxidant-rich cacao nibs, and pomegranate arils. Add matcha powder or espresso powder for a boost of caffeine, or top your overnight oats with homemade granola or coconut whipped cream .
How to Store
Store vegan high-protein overnight oats in an airtight container in the refrigerator for up to 3 days.
Can This Recipe Be Frozen?
Yes, you can freeze high-protein overnight oats in a freezer-safe bag or container for up to 3 months. When ready to eat, thaw overnight in the refrigerator, give it a good stir, and add your favourite toppings.
More Vegan Breakfast Recipes
- Vegan Breakfast Peach Cobbler
- Easy Southwestern Tofu Scramble (+ Breakfast Tacos)
- Vegan Yogurt Parfait Breakfast Popsicles
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
Ingredients
Base Recipe:
- ½ Cup Rolled Oats , 40 grams
- 1 Tablespoon Chia Seeds , or Flax Seeds 9 grams
- Pinch of Salt
- ½ Cup Non-Dairy Milk , 138 grams
- 3 Tablespoons Vegan Plain , or Vanilla Greek Yogurt, optional ( 50 grams )
- 2 Teaspoons Maple Syrup , 10 grams
Chocolate Mint
- 1 Tablespoon Vegan Chocolate Protein Powder , 25 grams
- 1 Teaspoon Cocoa Powder , 2.5 grams
- ⅛ Teaspoon Peppermint Oil , 0.5 grams
- Dairy-Free Chocolate Chips , optional, for topping
- Fresh Mint , thinly sliced (optional, for topping)
Chocolate Peanut Butter
- 1 Tablespoon Vegan Chocolate Protein Powder , 25 grams
- 1 Teaspoon Cocoa Powder , 2.5 grams
- 2 Tablespoons Peanut Butter , + extra for topping 32 grams
- Dairy-Free Chocolate Chips , optional, for topping
- Peanuts , chopped (optional, for topping)
- ½ Banana , sliced (optional for topping) ( 59 grams )
Vanilla Strawberry
- 1 Tablespoon Vegan Vanilla Protein Powder , 25 grams
- 2 – 3 Fresh Strawberries , diced (for topping) ( 15 – 20 grams )
- Coconut Shreds , optional, for topping
Almond Butter Pretzel
- 1 Tablespoon Vegan Vanilla Protein Powder , 25 grams
- 2 Tablespoons Almond Butter , + more for drizzling ( 30 grams )
- ½ Banana , sliced (optional for topping) ( 59 grams )
- Almonds , chopped (for topping)
- Pretzels , chopped (for topping)
- Dairy-Free Chocolate Chips , optional, for topping
Instructions
- To make the base recipe, add the oats, chia seeds, and salt to a small bowl and stir to combine.
- Add the non-dairy milk, vegan greek yogurt, and maple syrup. Stir thoroughly to combine.
- To make any of the flavor variations, add everything but the toppings to the bowl and stir to combine.
- Put the oat mixture in a food-safe airtight container in the fridge overnight. Store in the fridge for no longer than 3 days. After soaking in the fridge overnight, add the toppings to the oats and enjoy.
Notes
- Do not make more than 3 days worth of overnight oats. Beyond 3 days, the oats start to go bad.
- If meal-prepping these oats, I recommend doubling or tripling the base recipe then dividing it to create multiple flavor combinations for the week.
- This recipe uses rolled oats. I do not recommend using any other type of oats.
- Nutrition information is for the base only.
