Vegan Pesto Pasta

This Vegan Greek Pesto Pasta combines the fresh flavors of basil and sun-dried tomatoes with the heartiness of whole grain pasta for a delicious and satisfying meal. Perfect for a quick dinner, it's both nutritious and bursting with Mediterranean-inspired tastes.

Ingredients

• Whole grain pasta - 200 grams
• Fresh basil leaves - 50 grams
• Sun-dried tomatoes - 50 grams
• Walnuts - 30 grams
• Nutritional yeast - 2 tablespoons
• Garlic - 2 cloves
• Olive oil - 4 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams
• Arugula - 50 grams

Steps

1. Cook the whole grain pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
2. In a food processor, combine fresh basil leaves, sun-dried tomatoes, walnuts, nutritional yeast, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth, adding reserved pasta water as needed for desired consistency.
3. In a large mixing bowl, combine the cooked pasta with the pesto, stirring well to coat the pasta evenly.
4. Halve the cherry tomatoes and gently fold them into the pasta mixture.
5. Serve the pasta topped with fresh arugula and an extra drizzle of olive oil if desired.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from basil and sun-dried tomatoes, promoting overall health.
• High in fiber from whole grain pasta and walnuts, supporting digestive health.

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