Vegan Spaghetti with Pesto
Elevate your pasta night with this vibrant and creamy Vegan Spaghetti with Pesto! This quick and easy recipe combines tender spaghetti—gluten-free if preferred—with a homemade dairy-free pesto sauce that's rich in fresh basil, raw cashews, and a zesty kick of lemon juice. The secret to its cheesy flavor lies in nutritional yeast, making it a perfect plant-based twist on the classic Italian dish. In just 25 minutes, you'll have a wholesome, crowd-pleasing meal that's not only vegan but also packed with healthy fats from extra-virgin olive oil and an infusion of garlic goodness. Garnish with juicy cherry tomatoes and crunchy pine nuts for an added burst of flavor and flair. Perfect for weeknight dinners or a quick lunch, this dish is as nutritious as it is delicious!
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Ingredients
- 400 grams Spaghetti (gluten-free if preferred)
- 2 cups Fresh basil leaves
- 0.5 cup Raw cashews
- 3 tablespoons Nutritional yeast
- 2 pieces Garlic cloves
- 0.33 cup Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Water or unsweetened plant milk
- 1 cup Cherry tomatoes (optional, for garnish)
- 2 tablespoons Pine nuts (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions (usually about 8-10 minutes for al dente). Drain and set aside, reserving 1/2 cup of pasta water.
Step 2
While the pasta is cooking, prepare the pesto. In a food processor or blender, combine the basil leaves, raw cashews, nutritional yeast, garlic cloves, olive oil, lemon juice, salt, black pepper, and water (or plant milk). Blend until smooth, scraping down the sides as needed.
Step 3
Taste the pesto and adjust seasoning if necessary. If it's too thick, add a bit more water or plant milk to achieve your desired consistency.
Step 4
In a large skillet, toss the cooked spaghetti with the pesto over low heat, ensuring the pasta is fully coated. If needed, add a splash of the reserved pasta water to thin the sauce and help it adhere to the noodles.
Step 5
Serve immediately, garnished with cherry tomatoes and pine nuts if desired. Enjoy your vegan spaghetti with pesto!
Nutrition Facts
| Serving size | (907.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1885.3 |
| Total Fat 119.3g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2399.3mg | 0% |
| Total Carbohydrate 164.4g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 13.2g | |
| Protein 48.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 139.3mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1703.4mg | 0% |
Source of Calories