Vegan Pesto Pasta

Cook time 20 m
Servings

Description

A delicious plant-based take on the traditional pesto pasta is vegan pesto spaghetti. This recipe is very tasty and fresh, and best suited for both category people vegans and non-vegans. It is dairy-free and creamy pesto which is made with basil.

Ingredients(14)

2 fresh basil leaves
0.5 Cup pine nuts or walnuts
2 cloves garlic
0.5 TSP nutritional yeast (for a cheesy flavor)
0.5 Cup extra-virgin olive oil
1 TBSP lemon Juice
2 TBSP Salt and pepper to taste
12 oz (340g) of your favorite vegan pasta (such as spaghetti, fettuccine, or penne)
1 Cup cherry tomatoes, halved
1 Cup baby spinach or arugula
0.25 Cup black olives, pitted and sliced
0.25 Cup red onion, thinly sliced (optional)
2 TSP Red pepper flakes (optional, for added heat)
2 TBSP Vegan parmesan or nutritional yeast, for topping (optional)

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Steps

Step 1

Fresh basil leaves, walnuts or pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper should all be combined in a food processor. Add the extra-virgin olive oil little by little while pulsing the items. Process the pesto until it gets the consistency you want. Taste and adjust the seasoning.