Dairy-Free Pesto Spaghetti
Experience the vibrant, fresh flavors of Dairy-Free Pesto Spaghetti, a delightful twist on the classic pasta dish perfect for those embracing plant-based and dairy-free lifestyles. This recipe combines al dente spaghetti, which can easily be made gluten-free, with a luscious pesto sauce crafted from fresh basil, pine nuts, garlic, nutritional yeast, and a splash of lemon juice for a bright, tangy kick. Rich olive oil and a touch of pasta water create a creamy texture, all without the need for cheese or dairy. Ready in just 30 minutes, this quick and easy dish is perfect for busy weeknights or casual gatherings. Serve it warm with extra basil or a sprinkling of pine nuts for a stunning finish that's sure to satisfy any crowd.
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Recipe Information
Ingredients
- 400 g spaghetti (gluten-free if desired)
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 3 garlic cloves
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
Instructions
Fill a large pot with water and add a pinch of salt. Bring it to a boil over high heat.
Add the spaghetti to the boiling water and cook according to the package instructions until al dente. This usually takes about 9-11 minutes.
While the spaghetti is cooking, prepare the dairy-free pesto. In a food processor, combine basil leaves, pine nuts, peeled garlic cloves, nutritional yeast, lemon juice, and a little bit of salt.
Pulse the ingredients until they are finely chopped.
With the food processor running, gradually add the olive oil in a steady stream. Continue processing until the mixture is smooth and emulsified.
Adjust the consistency by adding up to 1/4 cup of water, a little at a time, until you reach your desired thickness. Season with additional salt and pepper to taste.
Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water. Drain the spaghetti and return it to the pot.
Add the dairy-free pesto to the spaghetti in the pot. Toss the pasta well to ensure the pesto coats every strand.
If the pesto is too thick, add a little of the reserved pasta water to loosen it up and create a creamy sauce.
Serve the Dairy-Free Pesto Spaghetti hot, garnished with extra basil leaves or pine nuts if desired.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 5.2 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 736 mg | 16% | |
*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.
