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.