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Vegan Pesto Pasta

by Camille Bergerson

Ingredients

for 8 servings

  • 1 cup
    fresh basil, packed (25 g)
  • 1 cup
    fresh arugula, packed (25 g)
  • ½ lemon lemon juice
  • ⅓ cup
    olive oil (80 mL)
  • ½ cup
    water (120 mL)
  • 2 cloves garlic, peeled
  • 1 teaspoon
    pepper
  • 2 teaspoons
    kosher salt
  • 1 ¼ cups
    almond meal (125 g)
  • 1 lb
    vegan spaghetti (455 g)
  • ⅓ cup
    pasta water, if you're using this as a dip, omit the pasta water (80 mL)

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Preparation

  1. Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
  2. Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
  3. Boil salted water and cook spaghetti according to packaging instructions.
  4. When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
  5. Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
  6. Enjoy!
 

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