Ingredients
• 400g mafalda corta (or fusilli)
• 60g basil, 60g spinach
• 150g peas (plus extra for garnish)
• 50g toasted pine nuts or cashews
• 3 tbsp nutritional yeast
• 1 tbsp white miso (optional)
• Zest and juice of 1 lemon
• 120g silken tofu (or 100ml oat cream)
• 60ml olive oil
• Salt, pepper, and optional chilli flakes
• 150–250ml reserved pasta water
Method
Cook pasta in well-salted water until just shy of al dente. Reserve some cooking water before draining.
Blend basil, spinach, peas, garlic, nuts, nutritional yeast, miso, lemon, tofu, and olive oil until silky and bright green. Season with salt and pepper.
Toss hot pasta with pesto and splashes of pasta water until creamy and glossy. Adjust with more lemon, salt, or chilli flakes to taste.
Serve immediately with extra olive oil, basil, and vegan parmesan and enjoy!
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-green-pesto-pasta-1)
Ingredients
• 400g mafalda corta (or fusilli)
• 60g basil, 60g spinach
• 150g peas (plus extra for garnish)
• 50g toasted pine nuts or cashews
• 3 tbsp nutritional yeast
• 1 tbsp white miso (optional)
• Zest and juice of 1 lemon
• 120g silken tofu (or 100ml oat cream)
• 60ml olive oil
• Salt, pepper, and optional chilli flakes
• 150–250ml reserved pasta water
Method
1. Cook pasta in well-salted water until just shy of al dente. Reserve some cooking water before draining.
2. Blend basil, spinach, peas, garlic, nuts, nutritional yeast, miso, lemon, tofu, and olive oil until silky and bright green. Season with salt and pepper.
3. Toss hot pasta with pesto and splashes of pasta water until creamy and glossy. Adjust with more lemon, salt, or chilli flakes to taste.
4. Serve immediately with extra olive oil, basil, and vegan parmesan and enjoy!