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 ready in under 30 minutes!
Ingredients
- 1 pound dry pasta of choice I used brown rice pasta
- 1 ⅓ cups hemp hearts
- Juice from 2 lemons about 3 tablespoons
- 2 large cloves garlic
- 2 packed cups basil
- ⅓ cup olive oil
- ⅓ cup water more as needed to blend
- 3/4-1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ cup parmesan or dairy free parmesan
- optional: 2 large handfuls spinach or arugula
Instructions
- Bring a large pot of salted 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. Taste and adjust flavors as desired. If it's too thick, you can add more water or olive oil to thin it out.
- I added two large handfuls of raw spinach to mine for extra veggies and to enhance the color, but this it totally optional.
- 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 even vegetable broth.
Don't be afraid to really pack the basil in there, this is where much of the flavor is coming from!
Serving: 1serving / Calories: 414kcal / Carbohydrates: 29.8g / Protein: 15.8g / Fat: 30.2g / Fiber: 3.2g
