Whole Wheat Spaghetti with Vegan Basil Pesto
Easy vegan pesto ready in 5 min. Perfect plant-based sauce to use to dress pasta or as spread on bread.
This a standard recipe for basil pesto, but made vegan using nutritional yeast instead of Parmesan cheese. To add some protein and extra creaminess I have added some silken tofu. This makes a delicious sauce to dress pasta, but also a great spread for sandwich or canapé food.
I enjoyed it with whole wheat spaghetti, which are rich in fibers and keep me full longer.
Here is the recipe, hope you like it and happy Monday 🙂
Ingredients (serves 4):
- 140 g fresh basil leaves
- 2 clove garlic
- 1/4 tsp salt and pepper
- 3/4 cup tofu
- 2 tbsp nutritional yeast
- 2-3 tbsp extra virgin olive oil (I used organic Alce Nero)
- 2 tbsp pine nuts
- 2 tbsp walnuts
- 320 g whole wheat spaghetti (I used organic Alce Nero)
First thing first, wash and path dry the basil leaves
Grab some tofu, squeeze out the excess water
In a food processor gather the tofu, basil, garlic, salt and pepper, nutritional yeast, extra virgin olive oil, pine nuts and walnuts
pulse until creamy
Grab some delicious whole wheat spaghetti
and cook them in boiling, salted water for about 10 min, or until cooked (I like mine “al dente”). Save a few tbsp of water before draining them
Then use a few tbsp of the pesto per serving of pasta, adding some water if needed. Serve it right up with some fresh basil leaves!
Enjoy it 🙂