Pasta Pesto

Pasta Pesto is a vibrant and aromatic dish that combines the rich flavors of traditional Indian spices with the classic Italian pesto. This vegan twist features a blend of fresh herbs, nuts, and spices, making it both delicious and nutritious.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Fresh basil leaves - 50 grams
• Coriander leaves - 30 grams
• Walnuts - 30 grams
• Garlic - 2 cloves
• Green chili - 1 small (adjust to taste)
• Olive oil - 60 ml
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams (for garnish)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor, combine basil leaves, coriander leaves, walnuts, garlic, green chili, nutritional yeast, lemon juice, salt, and black pepper.
3. Pulse the mixture until finely chopped, then slowly drizzle in the olive oil while the processor is running until you achieve a smooth pesto consistency.
4. In a large mixing bowl, combine the cooked pasta with the pesto and toss until the pasta is evenly coated.
5. Serve the pasta topped with halved cherry tomatoes and an extra sprinkle of nutritional yeast if desired.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 75 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 2 g
• Unsaturated Fat: 23 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh herbs and walnuts.
• Provides healthy fats and protein from walnuts and olive oil.

Tags