This vegan pesto pasta recipe is deliciously creamy, and can be made oil-free by replacing the oil with water.
Course Main Course
Cuisine Italian, vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2
Calories 335kcal
Author Shivani Raja
Ingredients
1handfulFresh Basil
1handfulSpinach
2tablespoonsPine Nuts
½cloveGarlic
1tablespoonOlive Oil
1tablespoonNutritional Yeastoptional, for cheesy flavour
¼Lemonjuiced
Salt and Pepperto taste
4 oz/ 110 gramsFusilli Pastato serve
Instructions
Bring a large pan of salted water to the boil and cook the fusilli pasta for 10 minutes until tender.
Add the pine nuts to a frying pan over medium-low heat and gently toast for a few minutes until golden.
Add the spinach, basil, toasted pine nuts, garlic, olive oil, nutritional yeast, lemon juice, salt and pepper to a blender or food processor. Begin to blend then gradually pour in the water until the pesto reaches your desired consistency.
Drain the pasta and toss with the pesto sauce. Serve hot.
Notes
You can make this oil-free by replacing the oil with water, or add more oil for extra richness.
Leftover pesto can be stored in an airtight jar in the fridge for up to 2 days.