Ingredients:
For the Pesto Sauce:
- 2 cups fresh basil leaves, packed
- 1/2 cup nutritional yeast (replaces Parmesan)
- 1/2 cup pine nuts or walnuts
- 3 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta:
- 12 ounces (340g) pasta of your choice (ensure it’s egg-free for vegan)
- Salt, for boiling pasta water
For Garnish:
- Additional nutritional yeast or a vegan Parmesan substitute (optional)
- Fresh basil leaves
Instructions:
1. Prepare the Vegan Pesto Sauce:
- In a food processor, combine basil, nutritional yeast, pine nuts (or walnuts), and garlic.
- Pulse until finely chopped, scraping down sides as needed.
- With the processor running, slowly drizzle in olive oil until the mixture becomes smooth and creamy.
- Season with salt and black pepper to taste.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- Reserve about 1/2 cup of pasta water, then drain the pasta.
3. Combine Pasta and Pesto:
- In a large mixing bowl, toss drained pasta with the pesto sauce.
- Add reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly.
4. Serve:
- Garnish with a sprinkle of nutritional yeast or vegan Parmesan and fresh basil leaves.
Optional Add-ins:
- Roasted cherry tomatoes
- Grilled tofu or tempeh slices
- Steamed broccoli or spinach