VEGAN BASIL PESTO RECIPES

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VEGAN MUSHROOM PESTO SPAGHETTI | TINNED TOMATOES



Vegan Mushroom Pesto Spaghetti | Tinned Tomatoes image

A simple recipe for the most delicious vegan mushroom pesto spaghetti with a freshly made cheese-free pesto and spinach for extra greens. Such a tasty dinner option.

Provided by Jacqueline Meldrum

Total Time 20 minutes

Prep Time 6 minutes

Cook Time 14 minutes

Number Of Ingredients 8

50g (1/2 cup) olive oil
2 large clove garlic
500g (17 oz) large closed cup mushrooms
20g (1 cup) fresh basil
100g (3/4 cup) pine nuts
1 large handful spinach
400g (14 oz) wholemeal spaghetti
Salt and pepper

Steps:

  • In a large pan, bring salted water (make sure it's deep) to a rapid bowl and add the spaghetti, giving it a good stir.
  • While the water is boiling start to cook the mushrooms. Saute them in a little of the oil (the rest is for the pesto) with one clove of crushed or grated garlic until soft. Season well with salt and pepper.
  • Once the pasta is on and the mushrooms are cooking, make the pesto. You can make it in a pestle and mortar, food processor or blender. I used a food processor.
  • Add the rest of the oil, the basil, 1 clove of garlic, pine nuts, salt and pepper and blend until fairly smooth. Set aside.
  • When the spaghetti is nearly cooked (I find wholemeal spaghetti needs 2 or 3 minutes longer than the pack says), add the spinach and scoop out some of the pasta water (just a few tablespoons).
  • Once the pasta is cooked, drain well and add the pasta and spinach back to the pan, add the pasta water and stir well.
  • Now add the cooked mushrooms and the pesto and stir well to combine.
  • Serve and enjoy!

Nutrition Facts : Calories 634.08, FatContent 31.12, SaturatedFatContent 4.88, CarbohydrateContent 100.23, FiberContent 3.6, SugarContent 32, ProteinContent 15.78, SodiumContent 313.55, CholesterolContent 1.67

HOMEMADE VEGAN PESTO - FORKS OVER KNIVES



Homemade Vegan Pesto - Forks Over Knives image

Traditionally used as a pasta topper, homemade pesto adds a pop of fresh herbal flavor to lots of different dishes. Try drizzling it over grilled pizza, hearty grain bowls, or creamy tomato soup. This no-oil recipe rivals any store bought pesto you can find and will transform your meal into an Italian-inspired feast with each spoonful.  Tip: Add the amount of plant milk you like to get the desired consistency. Pesto should be spreadable but not too runny!

Provided by FORKSOVERKNIVES.COM

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 7

¼ cup raw cashews
2 cups packed fresh basil
2 tablespoons nutritional yeast
3 cloves garlic, roughly chopped
2 teaspoons lemon juice
⅛ teaspoon sea salt
2 to 4 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

Steps:

  • Place cashews in a bowl; cover with boiling water. Let soak for 30 minutes; drain. Place cashews in a food processor with the next five ingredients (through salt). Cover and process until nearly smooth, adding plant milk 1 tablespoon at a time to reach desired consistency, and stopping to scrape sides of the processor as needed.
  • To serve, toss 2 tablespoons of pesto with every 1 cup of hot cooked pasta. Or use as directed in recipes. Transfer extra pesto in an airtight container. Cover surface with plastic wrap; chill up to 2 days.

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