Pasta con Pesto Vegano

Pasta con Pesto Vegano is a vibrant and flavorful dish that combines al dente pasta with a rich, homemade vegan pesto, ideal for a BBQ gathering. The freshness of basil and the smokiness from grilled vegetables make this dish a delightful experience for the senses.

Ingredients

• Pasta (spaghetti or your choice) - 200 grams
• Fresh basil leaves - 50 grams
• Pine nuts - 30 grams
• Nutritional yeast - 2 tablespoons
• Garlic cloves - 2, minced
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - to taste
• Zucchini - 100 grams, sliced
• Bell pepper - 100 grams, diced
• Cherry tomatoes - 100 grams, halved

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, reserving a little pasta water.
2. In a food processor, combine the basil leaves, pine nuts, nutritional yeast, minced garlic, salt, and black pepper. Pulse until finely chopped.
3. With the processor running, slowly add the olive oil and lemon juice until a smooth pesto forms. If needed, add a bit of reserved pasta water to reach desired consistency.
4. In a skillet over medium heat, grill the zucchini and bell pepper for about 5-7 minutes until tender and slightly charred. Add the cherry tomatoes and cook for an additional 2 minutes.
5. In a large bowl, combine the cooked pasta and grilled vegetables. Pour the pesto over the pasta and toss well to coat evenly.
6. Serve immediately, garnished with extra pine nuts and fresh basil if desired.

Nutrition

• Calories: 520
• Protein: 15 g
• Carbs: 70 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh basil and garlic.
• Provides healthy fats from olive oil and pine nuts.

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