VEGAN PESTO PASTA RECIPE BY TASTY
Here's what you need: fresh basil, fresh arugula, lemon juice, olive oil, water, garlic, pepper, kosher salt, almond meal, vegan spaghetti, pasta water
Provided by Camille Bergerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
- Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
- Boil salted water and cook spaghetti according to packaging instructions.
- When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
- Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
- Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, Sugar 2 grams
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