Calling all pasta lovers! This spaghetti with raw homemade spinach and basil vegan pesto is so creamy and delicious, you will forget about premade pasta sauce! Keep reading 🙂
To prepare the recipe, you don’t much time, experience nor ingredients, and that’s not even the best part! Based on the method described below, you can play and tweak the recipe as you like, experimenting with flavours and ingredients.
This creamy homemade spinach pesto is raw and vegan; the walnuts and dried tomatoes in oil give it the creaminess you didn’t expect. You can consider swapping the walnuts for cashews or even sunflower seeds, but this will result in different flavours and textures – which we will explore in some other pasta sauce recipe 😉
Hey pasta lover!
Try this recipe for a creamy white wine & mushroom delight ↓
Note: a good blender or chopper is essential for homemade pesto preparation. We are going for a smooth texture, which means that all soft and harder ingredients must be blended well into a delightful paste.
As for the storage, we kind of devoured all at once, but feel free to keep this pesto in a fridge for up to 3 days.
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Spaghetti with homemade spinach pesto (vegan)
Course: Lunch, DinnerDifficulty: Easy, super-easy2
servings10
minutesIngredients
Three handfuls of fresh (baby) spinach
A handful of fresh basil
80 g walnuts
3 tablespoons nutritional yeast (Parmesan or other hard cheese for a vegetarian option)
5 or more dried tomatoes with oil
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper
Directions
- Mix all the ingredients in a choper or blender.
- Pulse until you get a smooth consistency.
- Cook the tagliatelle as per packaking instructions.
- Serve with sprinkled nutritional yeast, a few tomatoes and basil leaves.