Vegan Pesto Pasta Recipe
This Vegan Pesto Pasta Recipe is a great way to indulge in deliciousness! This simple dairy free pesto recipe is paired with perfectly cooked al dente noodles.
Ingredients
- 1 lb fettucine cooked in accordance with package directions
- 2 cups fresh basil washed, patted dry and loosely packed
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 cup pine nuts toasted; see Recipe Notes
- 2 tbsp nutritional yeast
- 1/2 tsp crushed red pepper
- 1/2 cup extra virgin olive oil
- 2 tsp fresh lemon juice
- fresh ground pepper to taste
Instructions
- Bring a large stockpot of water to a boil. Add a pinch of salt and cook the linguini in accordance with the package directions. When cooked, drain and reserve 1/2 cup of the pasta water.
- Prepare your basil by washing and drying the leaves.
- Combine the fresh basil, garlic cloves, salt, pine nuts, nutritional yeast and crushed red pepper into your mini food processor. Blend until all ingredients have been reduced to small pieces.
- Remove the ingredients from the food processor. Stir in the olive oil and lemon juice.
- Add fresh ground pepper, to taste.
- Add the cooked pasta to a large bowl. Add the pesto sauce to the pasta and gently toss until thoroughly coated. If the sauce is too thick, add pasta water 1 tbsp at a time.
- Season with torn fresh basil, salt and crushed red pepper, to taste.
Notes
- Toasting pine nuts adds to their richness. To toast pine nuts, add them to a hot, dry skillet. Stir them constantly until they just begin to brown. About 2 minutes. Then remove them from the heat immediately. Their high fat content will cause them to burn quickly.
Tried this recipe?Let us know how it was!