Vegan Pesto Spaghetti
Elevate your pasta night with this vibrant, flavor-packed Vegan Pesto Spaghetti! This quick and easy recipe combines tender spaghetti with a creamy, dairy-free pesto made from fresh basil, toasted pine nuts, nutritional yeast, and a hint of lemon for a zesty twist. The garlic-infused olive oil blends seamlessly to create a luscious sauce that's perfect for coating every strand of pasta. Ready in just 30 minutes, this plant-based dish is ideal for busy weeknights or casual entertaining. Garnish with extra basil leaves or pine nuts for an elegant finish, and savor the irresistible flavors of this vegan pasta masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 2 cups fresh basil leaves
- 0.25 cup pine nuts
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 large garlic cloves
- 0.5 cup extra-virgin olive oil
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil over high heat.
Add spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
Meanwhile, in a small skillet, toast the pine nuts over medium heat, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
In the bowl of a food processor, combine the basil leaves, toasted pine nuts, nutritional yeast, lemon juice, garlic cloves, salt, and black pepper.
Pulse the ingredients a few times to begin breaking them down.
With the processor running, slowly drizzle in the olive oil and blend until the pesto is smooth and creamy. Scrape down the sides as necessary. Set aside.
Once the spaghetti is cooked, reserve 1/4 cup of pasta water and then drain the spaghetti.
Return the drained spaghetti to the pot or a large mixing bowl.
Add the vegan pesto to the spaghetti and toss to combine, adding reserved pasta water as needed to achieve a creamy consistency.
Divide the pesto spaghetti among serving plates and serve immediately, garnished with additional toasted pine nuts or fresh basil if desired.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 5.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 678 mg | 14% | |
*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.
