Peruvian Pesto Pasta
Also known as tallarines verdes in Peru, this delicious vegan twist is one you'll want to keep on your weekly rotation of meals. It's easy, nutritious, and so tasty!
Servings: 4
Calories: 612kcal
Print Recipe
Equipment
- 1 immersion blender blender or food processor
Ingredients
- 1 lb spaghetti (or gluten-free pasta)
- 5 oz spinach
- 1 cup basil leaves
- 7 oz silken tofu
- 1 onion (diced)
- 2 cloves garlic (chopped)
- ½ cup walnuts
- 1 Tbsp olive oil
- ½ lime (juiced)
- ½ tsp salt (or to taste)
- 1 cup reserved pasta water (to thin out the pesto sauce)
Optional Toppings
- black peppercorn
- fresh basil
- vegan parmesan
- nutritional yeast
- hemp seeds
Instructions
- Mince 2 cloves garlic and dice 1 onion, set aside.
- Prepare 1 lb spaghetti (or pasta of choice) according to the package instructions, reserve some of the pasta water to use in the sauce, drain and leave inside the colander.
- Heat 1 Tbsp olive oil in the pot that you used to cook the spaghetti on medium high heat and saute the onion until soft.
- Add the garlic, 5 oz spinach, 1 cup basil leaves, and ½ cup walnuts, cook for a few minutes until reduced in size.
- Add 7 oz silken tofu, ½ lime juiced, ½ tsp salt or to taste, and blend in the pot using an immersion blender. Adjust the consistency with some of the reserved pasta water. Add a little at a time until desired creaminess.
- Combine the spaghetti and the sauce and gently mix until fully coated. Serve warm topped with some fresh black pepper.
Nutrition
Calories: 612kcal | Carbohydrates: 92g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 39mg | Potassium: 579mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3643IU | Vitamin C: 14mg | Calcium: 155mg | Iron: 4mg