Vegan Thai Basil Pesto Pasta

Image of vegan Thai basil pesto pasta with cherry tomatoes, black olives, and red pepper flakes on a white plate, set on a wooden table with a fork and napkin.
Vegan Thai Basil Pesto Pasta

Introduction

Today's special recipe is a vibrant Vegan Thai Basil Pesto Pasta, a dish that seamlessly blends the aromatic allure of Thai basil with the creamy, comforting textures of Italian cuisine. Perfect for a wholesome lunch, this recipe not only satisfies your taste buds but also adds a burst of freshness to your day.

Ingredients

  • 200g of your favorite pasta (e.g., spaghetti or fettuccine)
  • 1 cup fresh Thai basil leaves
  • 1/2 cup raw cashews
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced black olives
  • Optional: Red pepper flakes for garnish

Instructions

  1. Cook the pasta according to package instructions until al dente.
  2. While the pasta cooks, combine Thai basil, cashews, garlic, nutritional yeast, lemon juice, and olive oil in a blender. Blend until smooth. Season with salt and pepper to taste.
  3. Drain the pasta and return to the pot.
  4. Toss the pasta with the Thai basil pesto until evenly coated.
  5. Gently mix in cherry tomatoes and black olives.
  6. Serve hot, garnished with red pepper flakes if desired.

Enjoy this delightful Vegan Thai Basil Pesto Pasta, a perfect fusion of East meets West that promises to be a staple in your culinary repertoire. Buon appetito and enjoy the flavorsome journey!

Isabella

Additional Information
NutritionfactsCalories: 450, Fat: 20g, Carbohydrates: 54g, Protein: 12g 
Preparation Time30 minutes 
Allergy InformationNuts, Gluten