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Vegan Pesto Pasta
Vegan basil pesto made with nutritional yeast and cashews tossed through pasta with cherry tomatoes.
Total time
25 min
Prep
15 min
Cook
10 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegan
Ingredients
400gspaghetti
2 large bunchesfresh basil
80gcashews, toasted
4 tbspnutritional yeast
2 clovesgarlic
100mlextra virgin olive oil
2 tbsplemon juice
1 tspsalt
200gcherry tomatoes, halved
Instructions
1
Blend basil, cashews, nutritional yeast, garlic, lemon juice and salt until finely ground.
2
Drizzle in olive oil while blending until smooth.
3
Taste and adjust salt and lemon.
4
Cook spaghetti until al dente, reserve 200ml pasta water.
5
Toss hot pasta with vegan pesto.
6
Add pasta water to loosen to desired consistency.
7
Add halved cherry tomatoes and toss briefly.
8
Serve immediately with extra nutritional yeast.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
511
Protein
14g
Fat
33.4g
Carbs
42.8g
Fiber
4.8g
Sodium
487mg
Reviews
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