15min 4 ppl
Vegan Pasta al Pesto
25 minutes
2 people
Medium31–60 min or 7–12 steps
25 min · 8 steps
Medium: 31–60 min or 7–12 steps
580 kcalper person
Protein 14g
Carbs 60g
Fats 32g
About this dish
Brilliant green basil pesto made with nutritional yeast instead of cheese — bright, herby, and just as vibrant as the classic, tossed through pasta in minutes.
Allergy Info
Gluten, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh basil leaves40 g
- Garlic clove1
- Lemon juice1 tsp
Dried Goods
- Linguine or spaghetti160 g
- Pine nutslightly toasted30 g
- Nutritional yeast4 tbsp
Spices & Seasonings
- Salt to taste
Oils & Condiments
- Extra virgin olive oil80 ml
Utensils
- Large pot
- Dry frying pan
- Blender or food processor
- Colander
- Measuring jug
Method
1
Peel the garlic clove and have all pesto ingredients measured and ready by the blender.
Approx. 3 minutes
2
Toast the pine nuts in a dry frying pan over medium heat for 3 minutes, shaking often, until golden and fragrant. Tip onto a plate to cool.
Approx. 3 minutes
3
Bring a large pot of heavily salted water to a rolling boil.
Approx. 5 minutes
4
In a blender or food processor, combine the basil, cooled pine nuts, garlic, nutritional yeast, and lemon juice. Blend until coarse, then with the motor running drizzle in the olive oil until smooth. Season generously with salt.
Approx. 3 minutes
5
Add the pasta to the boiling water and cook until al dente, following the packet timing.
Approx. 9 minutes
6
Reserve 100ml of the starchy pasta water, then drain the pasta.
Approx. 1 minutes
7
Return the drained pasta to the pot off the heat. Toss with the pesto, adding pasta water a little at a time until silky and well coated.
Approx. 2 minutes
8
Divide between warm bowls and serve immediately.
Approx. 1 minutes
