Dairy-Free Spaghetti with Pesto
Indulge in the creamy, vibrant flavors of Dairy-Free Spaghetti with Pesto, a quick and wholesome recipe perfect for plant-based eaters and those seeking a dairy-free alternative to classic Italian comfort food. Featuring gluten-free optional spaghetti tossed in a velvety pesto made from fresh basil, soaked cashews, nutritional yeast, and zesty lemon juice, this dish delivers all the garlicky, herbaceous goodness you love without the cheese. Ready in just 25 minutes, it’s perfect for a weeknight dinner or a light yet flavorful meal. Garnish with sweet cherry tomatoes and a dash of cracked black pepper for the ultimate finishing touch. This easy, plant-based pesto pasta is a must-try for anyone craving a guilt-free, dairy-free twist on a beloved classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Spaghetti (gluten-free optional)
- 2 cups Fresh basil leaves
- 2 large Garlic cloves
- 1 cup Raw cashews (soaked for 2-4 hours)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Fresh lemon juice
- 0.33 cup Extra-virgin olive oil
- 1 teaspoon Salt
- 0.25 cup Water (as needed for blending)
- 1 cup Cherry tomatoes (optional, for garnish)
- Cracked black pepper (optional)
Instructions
Soak the raw cashews in water for 2-4 hours to soften them. Drain and set aside.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.
While the pasta cooks, prepare the dairy-free pesto. In a blender or food processor, combine the basil leaves, garlic cloves, soaked cashews, nutritional yeast, lemon juice, olive oil, salt, and 1/4 cup of water.
Blend on high until the mixture is smooth and creamy. You may need to scrape down the sides of the blender or add a splash more water to achieve the desired consistency.
Taste the pesto and adjust the seasoning with additional salt or lemon juice if needed.
Once the spaghetti is drained, return it to the pot and toss it with the pesto sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water until the sauce evenly coats the noodles.
Serve immediately, garnished with cherry tomatoes and a sprinkle of cracked black pepper, if desired.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 20.3 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2247 mg | 48% | |
*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.
