Simple Pesto Spaghetti

After spring break I’ve been really busy with work, hence the absence of posts. I could not let another week go by without posting anything so I went with something quick and easy. Given that a lot of people seemed to like The Pasta Trilogy, I decided to go with another pasta recipe. This is a very simple traditional pesto, made vegan by replacing the Pecorino cheese with nutritional yeast.

Ingredients (for 3-4)

  • 1 package of (vegan) white spaghetti.
  • 1 cup fresh basil.
  • 2 garlic cloves.
  • ¼ cup pine nuts.
  • ½ cup olive oil.
  • ½ cup nutritional yeast.
  • Salt and pepper to taste.


  1. In a high speed blender add the basil, garlic, pine nuts, olive oil and nutritional yeast. Add salt and black pepper to taste. Blend until making a pesto sauce.
  2. Cook the white spaghetti as per the package’s instructions. Once they are ‘al dente’ remove from the stove and drain placing on a strainer.
  3. Return the spaghetti into the pot, add the pesto sauce and mix well until all the spaghetti is covered by pesto.
  4. Plating: serve while hot and garnish with some fresh basil leaves on top.



2 Comments Add yours

  1. vegebrarian says:

    Yumm, that looks great!

    Liked by 1 person

    1. veganvina says:

      Thank you very much!


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