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RECIPE
9 INGREDIENTS6 STEPS20MIN

Whole Wheat Spaghetti with Vegan Basil Pesto

5.0
2 Ratings

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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.
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Easy vegan pesto ready in 5 min. Perfect plant-based sauce to use to dress pasta or as spread on bread!
20MIN
Total Time

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
7 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

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Nutrition Per Serving

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CALORIES
301
FAT
15.9 g
PROTEIN
11.8 g
CARBS
30.5 g

Cooking Instructions

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Step 1
First thing first, wash and pat dry the Fresh Basil Leaf (140 gram).
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 clove), Salt and Pepper (1/4 teaspoon), Nutritional Yeast (2 tablespoon), Extra-Virgin Olive Oil (2 tablespoon), Pine Nuts (2 tablespoon), and Walnut (2 tablespoon).
Step 4
Pulse until creamy.
Step 5
Grab the Whole Wheat Spaghetti (320 gram) 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!

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Nutrition Per Serving
Calories
301
% Daily Value*
Fat
15.9 g
20%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
30.5 g
11%
Fiber
6.1 g
22%
Sugars
1.1 g
--
Protein
11.8 g
24%
Sodium
129.1 mg
6%
Vitamin D
--
--
Calcium
156.6 mg
12%
Iron
3.6 mg
20%
Potassium
288.3 mg
6%
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