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Creamy Vegan Pesto Pasta
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Creamy Vegan Pesto Pasta

30 minServes 4Nutri-Score C€€
from @diariesofaplantgirl2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pastaGrains400 g
  • fresh basil (leaves removed from stems, rinsed and soaked)Produce100 g
  • garlic (peeled)Produce3 pieces
  • nutritional yeastPantry40 g
  • walnutsNuts & seeds60 g
  • citric acid (or lemon juice)Pantry3 g
  • lime (juiced)Produce1 piece
  • olive oilPantry80 ml
  • pasta water (reserved from cooking)Other120 ml
  • garlic powderSpices5 g
  • saltSpices5 g

per serving

Nutrition

585kcal

Carbs
80 g
Proteins
16 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Stockpot
  • Frying pan
  • Ladle
  • Colander

step by step

Method

  1. Prepare the basil

    • Remove all the basil leaves from the stems.
    • Soak the leaves in water and check each one to remove any bugs or debris.
    • Stir the leaves occasionally so they don't stick together.
    Step 1

  2. Boil the pasta

    • Bring a pot of salted water to a boil.
    • Cook the pasta until al dente.
    • Reserve some of the pasta water before draining.
    Step 2

  3. Blend the pesto sauce

    • Transfer the drained basil to the blender.
    • Add the garlic, nutritional yeast, walnuts, citric acid, lime juice and olive oil.
    • Pour in the reserved pasta water and blend until smooth.
    Step 3

  4. Make the plant-based parmesan

    • Combine the nuts, nutritional yeast, garlic powder and salt.
    • Blend or grind into a fine crumbly mixture.
    Step 4

  5. Coat the pasta in the sauce

    • Pour the blended sauce into a pan.
    • Add the drained pasta and toss to coat evenly.
    • Taste and adjust the seasoning.
    Step 5

  6. Serve

    • Plate the creamy pesto pasta.
    • Sprinkle the plant-based parmesan on top.
    Step 6
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