Vegan Pesto Pasta. Oil & Nut Free
How to make an easy dairy free, oil free, vegan pesto pasta
Servings 4 people
Calories 450kcal
Ingredients
- 1 packet of penne pasta 240 grams
- 1 cup fresh cherry tomatoes, or sundried tomatoes
- 1-2 pinches of cracked pepper to serve
- 1-2 pinches of high quality salt to serve
- ½ cup pine nuts optional
Vegan Pesto
- 1 bunch of fresh basil
- 8 tablespoon nutritional yeast
- 6 tablespoon fresh lemon juice juice of about 1-2 lemons
- 4 tablespoon hemp hearts
- 4 tablespoon pepitas
- 6 cloves of fresh garlic
- 1 teaspoon himalayan salt
- ⅓ cup water
Vegan Tofu Chicken (Optional)
- 100 grams firm tofu
- 2 tablespoon nutritional yeast
- 1 pinch of salt
Instructions
- Cook pasta as packet instructions
- Slice cherry tomatoes or sundried tomatoes in halves
- Make vegan pesto as per the recipe below
- Combine all ingredients in a bowl and serve! Sprinkle some tofu chicken for an extra protein addition
Vegan Pesto
- Add all ingredients to a blender and blend smooth
Vegan Tofu Chicken
- Pre heat oven to 350F or 180° and a line baking tray with baking paper
- In a bowl, break apart the firm tofu with a fork or with your fingers. Break into rough small sized pieces
- Add nutritional yeast (and salt if using) to the bowl. Stir with the tofu until all nutritional yeast is stuck to / combined with the tofu
- Evenly spread the tofu along the lined baking tray
- Bake for 10 minutes
- Remove from oven and sprinkle over your pesto pasta
Video
Notes
Perfect for meal prepping! Divide into meals and store in the fridge
Nutrition
Calories: 450kcal