Nut-Free Pesto Spaghetti
Get ready to enjoy the vibrant flavors of Nut-Free Pesto Spaghetti, a delightful twist on the classic pasta dish that’s both allergen-friendly and irresistibly creamy. This recipe swaps the traditional pine nuts for a blend of fresh basil, baby spinach, and garlic, creating a smooth and flavorful pesto sauce that’s perfect for those with nut allergies. Tossed with al dente spaghetti and brightened with a splash of lemon juice, this dish is fast, fresh, and perfect for weeknight dinners. With just 15 minutes of prep and cook time, it's a quick, wholesome option that serves up to four. Top it off with a sprinkle of grated Parmesan for an indulgent finish! Nut-free, kid-friendly, and full of flavor, this pasta recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 cups fresh basil leaves
- 1 cup baby spinach leaves
- 1 cup grated Parmesan cheese
- 3 large garlic cloves
- 2 tablespoons lemon juice
- 0.5 cup olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup reserved pasta water
- optional extra grated Parmesan cheese for serving
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 0.5 cup of pasta water, then drain the spaghetti and set aside.
In a food processor, combine the basil leaves, baby spinach leaves, grated Parmesan cheese, and garlic cloves. Pulse until finely chopped.
Add the lemon juice, olive oil, salt, and black pepper to the food processor. Process until the mixture is smooth and well combined.
In a large serving bowl, toss the cooked spaghetti with the nut-free pesto. Add the reserved pasta water gradually, a little at a time, until the desired consistency is reached. The pasta should be well-coated with pesto, but not watery.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
Serve the nut-free pesto spaghetti immediately, garnished with extra grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.0 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1079 mg | 83% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 512 mg | 11% | |
*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.
