How to Make Spaghetti with Vegan Pesto
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This recipe for how to make spaghetti with vegan pesto is light, healthy & delicious. Pesto sauce is traditionally made with pinenuts but I like to substitute baked almond crumbs. After I serve up the pasta I like to sprinkle a little bit of chopped basil, almond crumbs, and vegan parmesan on top. It makes it look so pretty and adds a little extra flavor. I like to serve this dish with toasted french bread. I’ve found recently that you can make really delicious garlic bread by toasting french bread and adding a sprinkle of garlic powder and salt to it. I also like to add a little vegan butter. If you love dairy you can certainly use real butter instead!
Spaghetti with Vegan Pesto Ingredients (serves 2)
15 medium-sized basil leaves
1/8 cup vegan parmesan cheese (I use the shredded kind you find in the refrigerated dairy section of the grocery store)
1/8 cup baked almond crumbs (you could also use chopped pine nuts or walnuts)
2 tbsp extra virgin olive oil
1/4 tsp salt
1/16 tsp fresh ground pepper (a few grinds of the pepper grinder)
1/4 tsp minced garlic
1/2 tsp water
6oz spaghetti (half a box – I used veggie spaghetti but you could use regular
Instructions
- Boil water for spaghetti
- Once water is boiling cook the pasta until al dente
- Puree all remaining ingredients in a food processor
- Strain pasta
- Pour pasta into a bowl & then scrape in the pesto sauce with a silicone spatula, stir
- Garnish with fresh basil leaves, fresh cracked pepper & sprinkle with a few pieces of vegan parmesan cheese
- Serve!
Tips: This would go great at a side dish but is also incredible on its own. This would be delicious as a cold pasta salad with cherry tomatoes tossed into it or maybe sundried tomatoes. Get creative!
