Easy Pesto Pasta
This quick and easy vegan pesto pasta is a delicious weeknight dinner! Tossed in a vibrant basil pesto sauce, it's flavorful and fresh. This classic dish comes together simply with a few tips to achieve the perfect creamy texture.
Instructions
- 1
Prepare the pesto by blending fresh basil (2 cup), pine nuts (0.33 cup), garlic (2 clove), olive oil (0.33 cup), lemon juice (2 tbsp), vegan parmesan (0.25 cup), sea salt (0.5 tsp), and freshly ground black pepper (0.25 tsp) until smooth.
- 2
Bring a large pot of salted water (with sea salt (1 tbsp)) to a boil. Cook the spaghetti (12 ounces) according to package instructions until al dente.
- 3
Before draining the pasta, reserve pasta water (1 cup).
- 4
Transfer the drained pasta to a large skillet. Add the prepared pesto and pasta water (0.5 cup), tossing to coat until a lightly creamy sauce forms. Add more [pasta water] as needed. Gently warm over low heat if desired.
- 5
Season with [to_taste sea salt] and [to_taste freshly ground black pepper]. Serve topped with [to_serve vegan parmesan] and [to_garnish fresh basil leaves].
Nutrition Facts
Per portion