Dairy-Free Fusilli Pasta with Pesto
This vibrant and flavorful Dairy-Free Fusilli Pasta with Pesto is a must-try for lovers of quick, healthy, and plant-based recipes. Bursting with fresh basil, garlic, and zesty lemon, the creamy dairy-free pesto comes together effortlessly using nutritional yeast for a cheesy, umami-rich flavor. Tossed with perfectly al dente fusilli, juicy cherry tomatoes, and tender spinach, this dish is a nutrient-packed delight that's ready in just 25 minutes. Perfect for weeknight dinners or meal prep, this recipe caters to vegan diets, dairy-free lifestyles, and anyone craving a satisfying pasta dish with a fresh, herby twist. Garnish with chili flakes for a touch of heat and serve as a wholesome, crowd-pleasing meal.
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Ingredients
- 400 grams Fusilli Pasta
- 2 cups Fresh Basil Leaves
- 0.5 cup Pine Nuts
- 2 large Garlic Cloves
- 3 tablespoons Nutritional Yeast
- 2 tablespoons Fresh Lemon Juice
- 0.5 cup Extra Virgin Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 cup Cherry Tomatoes
- 2 cups Spinach Leaves
- 0.25 teaspoon Chili Flakes (optional)
Directions
Step 1
Bring a large pot of salted water to a boil.
Step 2
Add the fusilli pasta to the boiling water and cook according to the package instructions until al dente, approximately 8 to 10 minutes.
Step 3
While the pasta is cooking, prepare the pesto sauce. In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, nutritional yeast, lemon juice, salt, and black pepper.
Step 4
Blend the ingredients until they are finely chopped.
Step 5
With the processor running, gradually add the olive oil through the feed tube until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary.
Step 6
Once the pasta is cooked, drain and reserve 1/4 cup of the pasta cooking water.
Step 7
Transfer the drained pasta back to the pot over low heat.
Step 8
Add the pesto sauce and toss to coat the pasta evenly. If the sauce is too thick, add a small amount of the reserved pasta water to reach your desired consistency.
Step 9
Halve the cherry tomatoes and add them to the pasta along with the spinach leaves. Toss until the spinach is wilted and the tomatoes are slightly heated.
Step 10
Serve the pasta immediately, garnishing with extra basil leaves and a sprinkle of chili flakes if desired.
Nutrition Facts
| Serving size | (893.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2959.0 |
| Total Fat 165.2g | 0% |
| Saturated Fat 20.7g | 0% |
| Polyunsaturated Fat 23.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2456.7mg | 0% |
| Total Carbohydrate 319.5g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 15.6g | |
| Protein 71.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 248.0mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 2228.6mg | 0% |
Source of Calories