Dairy-Free Fusilli Pasta with Pesto
Discover the perfect fusion of flavor and health with this Dairy-Free Fusilli Pasta with Pesto recipe! Featuring tender fusilli pasta tossed in a vibrant, creamy basil pesto made entirely without dairy, this dish caters to vegans and anyone seeking a lighter alternative. Brimming with fresh basil, zesty lemon juice, and the cheesy essence of nutritional yeast, the pesto is a delightful complement to juicy cherry tomatoes and nutrient-packed spinach. Ready in just 25 minutes, this quick and wholesome meal is ideal for weeknight dinners or gatherings where crowd-pleasing, plant-based dishes are a must. Garnish with chili flakes for a subtle kick and enjoy a refreshing twist on traditional pasta recipes that's bursting with flavor and texture! Keywords: dairy-free pasta, vegan pesto recipe, quick weeknight dinner, healthy fusilli pasta, plant-based pesto.
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Recipe Information
Ingredients
- 400 grams Fusilli Pasta
- 2 cups Fresh Basil Leaves
- 0.5 cup Pine Nuts
- 2 large Garlic Cloves
- 3 tablespoons Nutritional Yeast
- 2 tablespoons Fresh Lemon Juice
- 0.5 cup Extra Virgin Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 cup Cherry Tomatoes
- 2 cups Spinach Leaves
- 0.25 teaspoon Chili Flakes (optional)
Instructions
Bring a large pot of salted water to a boil.
Add the fusilli pasta to the boiling water and cook according to the package instructions until al dente, approximately 8 to 10 minutes.
While the pasta is cooking, prepare the pesto sauce. In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, nutritional yeast, lemon juice, salt, and black pepper.
Blend the ingredients until they are finely chopped.
With the processor running, gradually add the olive oil through the feed tube until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary.
Once the pasta is cooked, drain and reserve 1/4 cup of the pasta cooking water.
Transfer the drained pasta back to the pot over low heat.
Add the pesto sauce and toss to coat the pasta evenly. If the sauce is too thick, add a small amount of the reserved pasta water to reach your desired consistency.
Halve the cherry tomatoes and add them to the pasta along with the spinach leaves. Toss until the spinach is wilted and the tomatoes are slightly heated.
Serve the pasta immediately, garnishing with extra basil leaves and a sprinkle of chili flakes if desired.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 10.2 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
