Servings: 4
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.
Tried this recipe?Let us know how it was!