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    Home » Lunch/ Dinner

    Quick and Easy Pesto Pasta

    Published: Nov 11, 2017 · Modified: Feb 4, 2022 by Emica D.

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    Let me show you how quick a healthy vegan dinner can be made.

    This pesto pasta is one of my go-to recipes when I don't have much time on my hands. Making healthy meals should not have to take hours.

    Vibrant green pasta with 8 ingredients, flavorful, healthy, delicious, and made in no time. Hard to beat that.

    pesto pasta

    I've been sitting on this recipe for a while now, and frankly, I don't know why I didn't share with you earlier. In the first year of my veganism, I've been making this pesto pasta over and over again. And that was before I knew how versatile plant-based food could be.
    Nowadays I'm not making it as often, but from time to time, when I have zero inspiration or time for spending meal preparing, pesto pasta is my savior.

    If you are into pasta, make sure to check out my Creamy chanterelle mushroom pasta.

    If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.

    pesto pasta

    Quick and Easy Pesto Pasta

    5 from 1 vote
    Emica D.
    Course: Lunch/ Dinner
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 326kcal
    Print Recipe Pin Recipe

    Ingredients  

    • 4 port. macaroni pasta GF for gluten-free eaters
    • 150 g baby spinach
    • 1 cup packed fresh Thai basil leaves
    • 1 cup presoaked cashew nuts
    • 4 tbsp nutritional yeast
    • 1 tbsp olive oil
    • salt and pepper to taste

    Instructions

    • Cook pasta according to instructions on the package.
    • Combine the spinach, basil, cashew nuts, and nutritional yeast in a food processor and pulse until coarsely chopped.
    • Add salt and pepper to taste.
    • Add one tablespoon olive oil and process until fully incorporated and smooth.
    • Serve with pasta and enjoy.

    Nutrition

    Serving: 1g | Calories: 326kcal | Carbohydrates: 27g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Sodium: 510mg | Fiber: 5g | Sugar: 3g
    Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!

    More Lunch/ Dinner

    • Creamy chanterelle mushroom pasta
    • Lemongrass-red curry jackfruit+rice noodles

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    Hi, I´m Emica!

    Welcome to Plant-Baked, where you´ll find quick and easy, plant-based, and healthy recipes.
    I love to cook with fresh and seasonal produce, whole grains, natural sugar alternatives, but with as few ingredients as possible.
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