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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!
Course Main Course
Cuisine Peruvian
Diet Vegan
Keyword Vegan Peruvian Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 612kcal

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.
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