Pasta with vegan pine nuts and basil pesto in 10 minutes!
Easy and super quick vegan pesto. Incredibly delicious, with rich taste and wonderful aroma. With pine nuts, basil, and nutritional yeast. A vegan recipe you will love!
Servings 2 portions
Calories 881kcal
Ingredients
Ingredients for vegan pesto
- 1½ cup fresh basil leaves coarsely chopped and loosely packed
- ½ cup pine nuts or sunflower seeds
- ½ cup water from the pasta water
- 3 Tbsp nutritional yeast (optional)
- 2 cloves garlic
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- salt
Additional materials
- 250 g rigatoni or gluten-free penne
Optional for garnish
- 10 cherry tomatoes
- 4 fresh basil leaves
- freshly ground pepper
Instructions
Vegan pine nuts and basil pesto
- Blend all the ingredients for the vegan pesto in the blender.
Pasta with vegan pesto
- Bring pasta to boil, make the pesto, and cut the cherry tomatoes in half.
- Once the spaghetti is cooked, mix them well with the pesto sauce and they are ready.
Serving
- Serve at room temperature. You can add freshly ground pepper or decorate your dish with cherry tomatoes cut in half and 2-3 small basil leaves.
Notes
- Add the basil in your vegan pesto without the stalks.
- Adjust the thickness by adding more or less water (or rather water in which the pasta boiled).
- If you store it in the refrigerator, put it in a closed jar after first covering its surface with a little olive oil.
- For more intense taste add extra garlic, lemon, basil or salt depending on your preferences.
- For more creamy texture add less water or extra pine nuts or other nuts.
- Lovers of nutritional yeast... can even double the recommended dosage, perhaps adding some more water.
Nutrition
Calories: 881kcal | Carbohydrates: 108g | Protein: 28g | Fat: 40g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Sodium: 22mg | Potassium: 966mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1418IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 5mg