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Imogen Jones
By Imogen Jones

Vegan Pesto Pasta Recipe

7 steps
Prep:15minCook:10min
My tasty, vegan pesto pasta recipe.
Updated at: Fri, 02 Feb 2024 20:36:31 GMT

Nutrition balance score

Great
Glycemic Index
45
Low
Glycemic Load
25
High

Nutrition per serving

Calories573.8 kcal (29%)
Total Fat30.9 g (44%)
Carbs54.4 g (21%)
Sugars2.2 g (2%)
Protein18.9 g (38%)
Sodium257.9 mg (13%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
1. Cook the pasta according to package instructions.
Sauce PanSauce Pan
pastapasta250g
Step 2
2. In a food processor, combine basil, nuts, garlic, and nutritional yeast. Pulse until finely chopped.
Food ProcessorFood ProcessorMix
fresh basil leavesfresh basil leaves2 cups
cloves garliccloves garlic3
nutsnuts½ cup
nutritional yeastnutritional yeast½ cup
Step 3
3. With the food processor running, slowly add the olive oil until the mixture forms a smooth paste.
extra virgin olive oilextra virgin olive oil½ cup
Step 4
4. Season with salt and pepper to taste, adjusting as needed.
saltsalt
pepperpepper
Step 5
5. Toss the cooked pasta with the pesto sauce until well coated.
BowlBowl
Step 6
6. Optional: Top with cherry tomatoes or roasted vegetables for extra flavor.
cherry tomatoescherry tomatoes
Step 7
7. Add some grated parmesan on the top.
grated parmesangrated parmesan

Notes

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0 disliked
Easy
Fresh
Go-to
Kid-friendly
Makes leftovers
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