Easy Vegan Nut Free Pesto Pasta
This Easy Vegan Nut Free Pesto Pasta is the perfect weeknight dinner recipe. It's easy to make and it's so flavorful. The pesto is made with 5 simple ingredients and the whole recipe can be thrown together in 20 minutes. This recipe is vegan, oil-free, gluten-free, and refined sugar-free.
Ingredients
Nut Free Basil Pesto:
- 3 cups fresh basil loosely packed
- 3 cloves garlic
- 1 tablespoon Sunbutter No Sugar Added Sunflower Seed Butter
- 2 lemons juiced
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- ¼ cup water
Pasta:
- 1 box rigitoni gluten-free if needed
- 1 cup cherry tomatoes
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain, reserving a small amount of the pasta water if needed.
Make the pesto:
- Add the basil, garlic, nutritional yeast, SunButter, and lemon juice to a blender or food processor. Blend until mostly smooth but still slightly textured. If needed, add 1–2 tablespoons of water to help everything blend.
Assemble the pasta:
- Slice the cherry tomatoes in half. Toss the warm pasta with the pesto until evenly coated, then gently fold in the tomatoes. Serve immediately and enjoy!
Notes
You may need to add 1-2 tablespoons of water to get the pesto blending.
Nutrition
Calories: 458kcalCarbohydrates: 86gProtein: 19gFat: 3gSodium: 123mgPotassium: 537mgFiber: 3gSugar: 2g
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