Easy Pesto Pasta
When you crave gourmet but your energy screams “no,” this vegan pesto pasta comes to the rescue like mascara on Monday. You boil pasta, blend greens, and magically look like you planned dinner. No chopping twelve things. No herbs from a secret enchanted forest. Just basil, garlic, olive oil, and you faking it ‘til you make it. Bonus: your kitchen smells like you’ve got your life together. It’s rich, fresh, herby, and green enough to feel smug. Serve it with flair, flip your hair, and pretend you didn’t eat half of it straight from the pot.
Easy Pesto Pasta
A vibrant, garlicky vegan pesto tossed with warm pasta for an effortlessly delicious meal that screams “I made this!” without the effort.
Ingredients
- 200 g 7 oz pasta (penne, spaghetti, fusilli—whatever’s not expired)
- 2 cups fresh basil leaves packed
- ¼ cup pine nuts or use walnuts if your wallet cried at pine nut prices
- 2 garlic cloves
- 3 tablespoons nutritional yeast
- ¼ cup olive oil
- ½ teaspoon salt
- Juice of ½ lemon
- Water to adjust consistency
Instructions
- Boil pasta in salted water until al dente. Check your reflection while it cooks—optional but encouraged.
- In a blender, combine basil, nuts, garlic, nutritional yeast, salt, lemon juice, and olive oil. Blend until creamy.
- Add a splash of pasta water to thin if needed. Pretend you’re on a cooking show.
- Drain pasta, toss with the pesto, and stir like you invented Italian cuisine.
- Plate with confidence, sprinkle extra basil, and maybe drizzle olive oil like you’re rich.
- Serve warm, smugness included.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 460
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 11g
💊 Vitamins & Minerals (Per Serving)
- Vitamin K: 72%
- Iron: 15%
- Vitamin A: 30%
- Magnesium: 14%
- Vitamin C: 12%
💡 Additional Notes/Tips
- Store extra pesto in the fridge for 3 days (if it lasts that long).
- Add cherry tomatoes or arugula for bonus sass.
- Swap basil for spinach if you forgot to grocery shop—again.
- Use gluten-free pasta if needed, because no one’s judging here.
- Eat it cold for next-day leftovers, or at midnight in fuzzy socks.
