Vegan Oil Free Pesto Pasta - Smooth & Creamy!!
This vegan oil free pesto recipe has a couple secret ingredients for a rich, creamy consistency - you won't even miss the oil! Plus, you won't spend forever scraping down the sides of your blender or food processor trying to get the texture right, thanks to a couple of simple techniques that make it nice and smooth. If you're looking for the perfect summer vegan pasta recipe or a vegan potluck recipe, this one is sure to please :)
0:00 Intro
0:31 Cook pasta
0:59 Flax 'egg'
1:36 Prep nuts
3:56 Other ingredients
6:50 Blend & adjust
8:55 Coat pasta
9:50 Plate & garnish
10:40 Taste
11:31 Outro & bloopers
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Pasta with Spinach pesto (Vegan)
Homemade Spinach pasta
with spinach pesto
In a blender, add
-1 cup all-purpose flour
-7 oz baby spinach
And blend until you get a smooth dough.
Form a disc cut it in little pieces and boil them
in salted water for 5 mins.
In the meantime blend
-4 oz baby spinach
-handful fresh basil
-1 clove of garlic
-2 tbsp olive oil
-4 oz tofu, silken or regular
-handful pine nuts or walnuts
-2 tbsp nutritional yeast
-salt to taste
And add to a pan. Add the pasta and some pasta water to it and mix.
Serve hot and enjoy :)
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Easy Vegan Pesto (5 minutes!) | Minimalist Baker Recipes
The easiest vegan pesto in 5 minutes! Cheesy and flavorful despite being dairy-free, plus an option for lower oil/fat. It’s the perfect plant-based spread for Italian dishes and more!
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Basil Pesto Pasta Recipe
How to make the most delicious Basil Pesto Pasta. It’s tasty, easy, cheap, healthy, fresh, fragrant and full of flavour. This recipe is definitely a must-try. Please enjoy!
Serves - 2
Ingredients -
2 Cloves - Garlic
15g - Parmesan Cheese, Freshly Grated
15g - Pinenuts, Untoasted * See note down below
45g (1 Bunch) - Basil Leaves
3 Tbs - Extra Virgin Olive Oil
1 1/2 Tbs - Sea Salt (1/2 Tbs for pesto, 1 Tbs for pasta water)
1/4 tsp - Ground Black Pepper
250g - Spaghetti or Pasta of your choice
Parmesan Cheese and Basil to serve.
Note* - I have used untoasted pinenuts. You can toast these if you prefer. It adds an extra nutty flavour to the pesto. To toast, place the pinenuts on a baking tray and place in a preheated oven set to 180.C or 350.F and toast for 3-4 minutes, until lightly golden. Add to the blender as per usual.
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Music in this video
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Turn it up
Artist - Mike Parr (COE Remix) (Instrumental Version)