RECIPE
9 INGREDIENTS6 STEPS20MIN

Whole Wheat Spaghetti with Vegan Basil Pesto

5.0
2 Ratings
Love This Recipe?
279 Saved
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Easy vegan pesto ready in 5 min. Perfect plant-based sauce to use to dress pasta or as spread on bread!

20MIN

Total Cooking Time

9

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
15 3/4 cups
3/4 cup
2 cloves
1/4 tsp
Salt and Pepper
2 Tbsp
Nutritional Yeast
2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Pine Nuts
2 Tbsp
Walnuts
11.5 oz
Whole Wheat Spaghetti
ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES
Step 1
First thing first, wash and pat dry the Fresh Basil Leaves (15 3/4 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 and 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 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!

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
279 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.