Vegan Nut Free Pesto Pasta
by: claire cary
This vegan nut free pesto pasta is an easy and nutrient dense weeknight meal that is deliciously dairy free! This recipe is sure to be a family favorite, is gluten free and only takes 20 minutes to make!
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6
Ingredients
- 1 pound dry pasta of choice I used brown rice pasta
- 1 ¼ cups hemp hearts
- Juice from 2 lemons about 4 tbsp
- 2 large cloves garlic
- 2 cups packed basil
- ⅓ cup olive oil
- ¼ - ½ cup water or veggie broth
- ½ tsp sea salt or to taste
- ½ tsp black pepper
- 2 tablespoons nutritional yeast or parmesan
Instructions
- Bring a large pot of water to a boil and cook pasta according to package instructions.
- While the pasta is cooking, add all of the sauce ingredients to a food processor.
- Process until smooth, or leave a few chunks if desired. Taste and adjust flavors as desired.
- Toss the sauce and pasta together, add more salt or pepper if desired and enjoy!
Notes
This recipe will store in the fridge for 3-5 days in an air tight container.
The sauce will be pretty thick if made as written, to thin it out add more olive oil, water, or vegetable broth.
Don't be afraid to really pack the basil in there, this is where much of the flavor is coming from!
Serving: 6servings / Calories: 414kcal / Carbohydrates: 29.8g / Protein: 15.8g / Fat: 30.2g / Fiber: 3.2g
