Whole Wheat Spaghetti with Vegan Basil Pesto

Recipe

10 INGREDIENTS • 6 STEPS • 20MINS

Whole Wheat Spaghetti with Vegan Basil Pesto

5

2 ratings

Easy vegan pesto ready in 5 min. Perfect plant-based sauce to use to dress pasta or as spread on bread!

Whole Wheat Spaghetti with Vegan Basil Pesto

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Easy vegan pesto ready in 5 min. Perfect plant-based sauce to use to dress pasta or as spread on bread!

20MINS

Total Time

$5.67

Cost Per Serving

Ingredients

Servings

4

US / Metric

7 cups

Fresh Basil Leaves, washed

3/4 cup

2 cloves

1/4 tsp

1/4 tsp

Ground Black Pepper

2 Tbsp

Nutritional Yeast

2 Tbsp

Extra-Virgin Olive Oil

2 Tbsp

2 Tbsp

Walnuts

11.5 oz

Whole Wheat Spaghetti

Nutrition Per Serving

VIEW ALL

Calories

297

Fat

16.1 g

Protein

11.6 g

Carbs

29.2 g

Whole Wheat Spaghetti with Vegan Basil Pesto

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

First thing first, wash and pat dry the Fresh Basil Leaves (7 cups).

step 1 First thing first, wash and pat dry the Fresh Basil Leaves (7 cups).

step 2

Grab the Tofu (3/4 cup) and squeeze out the excess water.

step 3

In a food processor gather the tofu, basil, Garlic (2 cloves), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Nutritional Yeast (2 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Pine Nuts (2 Tbsp), and Walnuts (2 Tbsp).

step 3 In a food processor gather the tofu, basil, Garlic (2 cloves), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Nutritional Yeast (2 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Pine Nuts (2 Tbsp), and Walnuts (2 Tbsp).

step 4

Pulse until creamy.

step 4 Pulse until creamy.

step 5

Grab the Whole Wheat Spaghetti (11.5 oz) and cook it in boiling, salted water for about 10 minutes, or until cooked (I like mine “al dente”). Save a few tablespoons of water before draining.

step 5 Grab the Whole Wheat Spaghetti (11.5 oz) and cook it in boiling, salted water for about 10 minutes, or until cooked (I like mine “al dente”). Save a few tablespoons of water before draining.

step 6

Use a few tablespoons of the pesto per serving of pasta, and add some of the saved water if it's too dry. Serve it right up with some fresh basil leaves!

step 6 Use a few tablespoons of the pesto per serving of pasta, and add some of the saved water if it's too dry. Serve it right up with some fresh basil leaves!

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