Vegan Spaghetti with Pesto
Elevate your pasta night with this vibrant and creamy Vegan Spaghetti with Pesto! Featuring a luscious homemade pesto made from fresh basil leaves, raw cashews, nutritional yeast, and a hint of zesty lemon juice, this recipe offers a rich, dairy-free twist on a classic favorite. Naturally gluten-free (if using gluten-free spaghetti) and ready in just 25 minutes, it’s a perfect weeknight dinner that doesn’t compromise on flavor. Tossed in the silky pesto sauce, the tender spaghetti is beautifully complemented by optional garnishes like juicy cherry tomatoes and toasted pine nuts for added texture and flair. Whether you're vegan or just looking to try a healthy, plant-based meal, this delicious dish will become a staple in your kitchen.
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Recipe Information
Ingredients
- 400 grams Spaghetti (gluten-free if preferred)
- 2 cups Fresh basil leaves
- 0.5 cup Raw cashews
- 3 tablespoons Nutritional yeast
- 2 pieces Garlic cloves
- 0.33 cup Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Water or unsweetened plant milk
- 1 cup Cherry tomatoes (optional, for garnish)
- 2 tablespoons Pine nuts (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions (usually about 8-10 minutes for al dente). Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, prepare the pesto. In a food processor or blender, combine the basil leaves, raw cashews, nutritional yeast, garlic cloves, olive oil, lemon juice, salt, black pepper, and water (or plant milk). Blend until smooth, scraping down the sides as needed.
Taste the pesto and adjust seasoning if necessary. If it's too thick, add a bit more water or plant milk to achieve your desired consistency.
In a large skillet, toss the cooked spaghetti with the pesto over low heat, ensuring the pasta is fully coated. If needed, add a splash of the reserved pasta water to thin the sauce and help it adhere to the noodles.
Serve immediately, garnished with cherry tomatoes and pine nuts if desired. Enjoy your vegan spaghetti with pesto!
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 13.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1703 mg | 36% | |
*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.
