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
- Cook the pasta according to package instructions until al dente.
- 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.
- Drain the pasta and return to the pot.
- Toss the pasta with the Thai basil pesto until evenly coated.
- Gently mix in cherry tomatoes and black olives.
- 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
Nutritionfacts | Calories: 450, Fat: 20g, Carbohydrates: 54g, Protein: 12g |
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Preparation Time | 30 minutes |
Allergy Information | Nuts, Gluten |