Vegan Zucchini Pesto Pasta
I’m not kidding when I say – this is one of the easiest and creamiest pesto pasta recipe! You can make this gluten free and oil free without compromising on bursting flavour from roasted zucchini and fresh basil.
Servings: 1
Ingredients
- 150 g dry pasta
- 250 g zucchini
- 35 g basil leaves
- 2 tbsp pine nuts
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- salt
- splash of olive oil (optional)
- pine nuts (to top)
Instructions
- Boil pasta according to package instructions until al dente. Rinse with cold water to prevent it from sticking.
- Roast the zucchini on a pan until they are roasted. You can opt out of using oil for this step.
- Lightly toast pine nuts until they are light brown.
- Add all ingredients to a blender - roasted zucchini, basil, pine nuts, nutritional yeast, garlic powder, lemon juice, salt, black pepper and olive oil.
- Pulse 5-8 times until you get the desired consistency - blending causes a more creamier consistency compared to pulsing.
- Combine with pasta and top with toasted pine nuts.