This pesto pasta recipe is bright, herby and comforting. Made with my simple homemade vegan pesto recipe, drizzled over pasta noodles. It's a quick and easy dinner to please all types of eaters.
Servings 4 people
- 2 cups basil tightly packed
- 1/3 cup pine nuts
- 2 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/4 tsp sea salt
- 1/3 cup olive oil
- 350 g pasta noodles of choice (12 oz)
- pinch sea salt
In a food processor with the S-shape blade, add the basil, pine nuts and garlic. Pulse a few times to chop. Then add the lemon juice nutritional yeast and sea salt, pulse again to roughly combine. Turn food processor to a low speed and drizzle in the olive oil. Continue blending together until the mixture is combined, but there is still some texture. Place to the side.
Heat a large pot of boiling water and add the pasta noodles and a generous pinch of sea salt. Cook until al-dente (about 7 mins). Strain and add the noodles back to the pot. Pour in the pesto and toss to combine. Transfer to bowls and serve.
Find the recipe solely for Vegan Pesto here. This pesto can be used for many other dishes in addition to pasta. I like to top on roasted veggies, slather on toast or use as a salad dressing.
Nutritional information is a rough estimate.
Calories: 572kcal | Carbohydrates: 69g | Protein: 14g | Fat: 27g | Saturated Fat: 3g | Sodium: 152mg | Potassium: 335mg | Fiber: 4g | Sugar: 3g | Vitamin A: 633IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg