Vegan Pesto Pasta

Vegan Pesto Pasta

4.7(383)

Cook Time
-
Total Time
-
Yield
8 servings

Ingredients

  • 1 cup fresh basil (40 g), packed
  • 1 cup fresh arugula (40 g), packed
  • ½ lemon lemon juice
  • ⅓ cup olive oil (80 mL)
  • ½ cup water (120 mL)
  • 2 cloves garlic, peeled
  • 1 teaspoon pepper
  • 2 teaspoons kosher salt
  • 1 ¼ cups almond meal (125 g)
  • 1 lb vegan spaghetti (455 g)
  • ⅓ cup pasta water (80 mL), if you're using this as a dip, omit the pasta water

Nutrition Info

  • Calories 392
  • Fat 18g
  • Carbs 47g
  • Fiber 4g
  • Sugar 2g
  • Protein 11g

How to Make It

1. Step
Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
2. Step
Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
3. Step
Boil salted water and cook spaghetti according to packaging instructions.
4. Step
When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
5. Step
Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
6. Step
Enjoy!

Tags

VegetarianVeganDairy-FreeLow-SugarOven MittsTongsMeasuring SpoonsLiquid Measuring CupDry Measuring CupsCasual PartyBig BatchBlenderWeeknightDinnerEasyHealthyAmericanStove Top

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