Vegan Pesto Pasta.💛 Here’s an easy weeknight dinner that you can whip together in 20 mins. And it pleases all types of eaters! It’s comforting, nutty, bright and herby. In fact, we loved it so much that we ate straight out of the pot by the end of the meal! haha. The recipe uses my easy vegan pesto sauce (which I’ve also included below👇), drizzled over pasta noodles of choice. You are going to LOVE this one! I promise. Recipe is on the blog, and snag it below. Happy Tuesday friends.✌️ #twospoons
2 cups basil, tightly packed
1/3 cup pine nuts
2 cloves garlic
1 tbsp lemon juice
1 tbsp nutritional yeast
1/4 tsp sea salt
1/3 cup olive oil
350 g pasta noodles of choice (12 oz)
pinch sea salt
1. In a food processor with the S-shape blade, add the basil, pine nuts and garlic. Pulse a few times to chop. Then add the lemon juice nutritional yeast and sea salt, pulse again to roughly combine. Turn food processor to a low speed and drizzle in the olive oil. Continue blending together until the mixture is combined, but there is still some texture. Place to the side.
2. Heat a large pot of boiling water and add the pasta noodles and a generous pinch of sea salt. Cook until al-dente (about 7 mins). Strain and add the noodles back to the pot. Pour in the pesto and toss to combine. Transfer to bowls and serve.