Dairy-Free Spaghetti with Pesto

Elevate your pasta night with this Dairy-Free Spaghetti with Pesto, a wholesome and flavor-packed twist on a classic Italian dish. Perfect for vegan and dairy-free lifestyles, this recipe swaps traditional cheese for a creamy blend of soaked cashews, fresh basil, and nutritional yeast, delivering the same rich, nutty notes you love in pesto. A splash of fresh lemon juice brightens the sauce, while garlic and extra-virgin olive oil enhance its depth. Tossed with al dente spaghetti, this dish comes together in just 25 minutes, making it an ideal weeknight dinner. For added flair, garnish with sweet cherry tomatoes and a sprinkle of cracked black pepper. Whether you're incorporating gluten-free spaghetti or sticking with traditional noodles, this dairy-free pesto pasta will soon become a household favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 12 oz Spaghetti (gluten-free optional)
• 2 cups Fresh basil leaves
• 2 large Garlic cloves
• 1 cup Raw cashews (soaked for 2-4 hours)
• 3 tablespoons Nutritional yeast
• 2 tablespoons Fresh lemon juice
• 0.33 cup Extra-virgin olive oil
• 1 teaspoon Salt
• 0.25 cup Water (as needed for blending)
• 1 cup Cherry tomatoes (optional, for garnish)
• 0 Cracked black pepper (optional)

Directions

Step 1

Soak the raw cashews in water for 2-4 hours to soften them. Drain and set aside.

Step 2

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.

Step 3

While the pasta cooks, prepare the dairy-free pesto. In a blender or food processor, combine the basil leaves, garlic cloves, soaked cashews, nutritional yeast, lemon juice, olive oil, salt, and 1/4 cup of water.

Step 4

Blend on high until the mixture is smooth and creamy. You may need to scrape down the sides of the blender or add a splash more water to achieve the desired consistency.

Step 5

Taste the pesto and adjust the seasoning with additional salt or lemon juice if needed.

Step 6

Once the spaghetti is drained, return it to the pot and toss it with the pesto sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water until the sauce evenly coats the noodles.

Step 7

Serve immediately, garnished with cherry tomatoes and a sprinkle of cracked black pepper, if desired.

Nutrition Facts

Serving size	(961.9g)

Amount per serving	% Daily Value*
Calories	2210.2

Total Fat 146.6g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2410.2mg	0%
Total Carbohydrate 176.5g	0%
Dietary Fiber 19.6g	0%
Total Sugars 20.3g
Protein 59.7g	0%

Vitamin D 0IU	0%
Calcium 184.7mg	0%
Iron 17.9mg	0%
Potassium 2246.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 10.5%

Carbs: 31.2%