Pasta pesto, a nice alliteration, but also a tasty dish if you have little time to cook 😉
Do you ever find that your weekly schedule did not work? As a result, you have to save yourself with a quick bite.
The magic word is … drum roll … pasta!
Cooking spaghetti, spirelli, tagliatelle, whatever. Add home-made pesto, possibly some arugula and cherry tomatoes … hocus pocus … eat!
Of course, you don’t need a manual for cooking pasta. I do have one for the vegan pesto.
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Ingredients
- 250 grams Pasta of your choice
- 60 grams Pine nuts
- 2 tbsp Nutritional yeast
- 2 cloves garlic
- 50 grams Basil Fresh leaves
- 100 ml olive oil
- Pepper to taste
- Salt to taste
- lemon juice to taste
Ingredients
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Instructions
Make the pesto
- Roast the pine nuts for a short time in a dry pan over high heat.
- Rinse the basil and peel and chop the garlic. Combine all ingredients in a blender or measuring cup and mix until smooth.
- Season with pepper, salt. Add lemon juice to taste.
Finishing touch
- Mix pesto and pasta together. If you want to brighten up the plate a little, you can add some fresh basil leaves and nutritional yeast flakes.
This recipe is good for around 200 ml of pesto.
Tips:
- You can eat it this way, but I like it best with cherry tomatoes underneath. You can also add other vegetables or grilled tofu.
- For a cheaper variant: replace the pine nuts with almond powder.
- Replace the basil with mint, kale, spinach, etc.
- Pesto is usually made with cheese, as a vegan, you can just leave it out. But if you still want a cheese flavor, you can add nutritional yeast flakes, as in this recipe. You can also use a piece of vegan cheese instead of nutritional yeast flakes.
