Vegan Pesto Pasta

This Vegan Pesto Pasta is a vibrant and flavorful dish, perfect for a quick and satisfying lunch. Made with fresh basil, nuts, and nutritional yeast, it delivers a deliciously creamy texture without any dairy.

Ingredients

• Pasta (whole wheat or gluten-free) - 200 grams
• Fresh basil leaves - 50 grams
• Pine nuts - 30 grams
• Nutritional yeast - 3 tablespoons
• Garlic - 2 cloves
• Olive oil - 60 milliliters
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cherry tomatoes - 100 grams, halved
• Spinach - 50 grams

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a food processor, combine the fresh basil, pine nuts, nutritional yeast, garlic, lemon juice, salt, and black pepper. Pulse until finely chopped.
3. With the food processor running, slowly add the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
4. In a large mixing bowl, combine the cooked pasta with the pesto sauce, cherry tomatoes, and spinach. Toss until evenly coated.
5. Serve immediately, garnished with extra pine nuts and basil if desired.

Nutrition

• Calories: 480
• Protein: 15 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh basil and cherry tomatoes.
• High in healthy fats from pine nuts and olive oil, supporting heart health.

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