Spaghetti al Pesto
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
A simple, creamy and absolutely delicious vegan pasta!
  • 4 oz dry spaghetti
  • 4 cups basil leaves
  • ¼ cup olive oil
  • ½ cup pumpkin seeds
  • 1 clove garlic
  • juice and zest of ½ lemon
  • salt and pepper to taste
  • water as needed
  • 1 cup cherry tomatoes
  • basil leaves as garnish
  • nutritional yeast as garnish
  1. Bring a large stockpot of water to a boil. Place the pasta into the boiling water and cook until just al dente. Saving some of the pasta water, drain the pasta and place back in a sauce pan.
  2. Place the basil leaves, olive oil, pumpkin seeds, garlic, lemon, salt and pepper in a food processor. Pulse until a smooth pesto texture is achieved. Set aside until ready to use.
  3. Mix the pesto with the cooked spaghetti and add some pasta water if necessary. Heat up until the sauce and spaghetti are both warm.
  4. Divide between two plates. Garnish with sliced cherry tomatoes, basil leaves, and a sprinkle of nutritional yeast.
Recipe by Plant Craft at