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Prep time
10 minutes -
Cook time
15 minutes -
Serves
2 Portions
Author Notes
Gluten-free spaghetti, fresh basil, dry yeast, good olive oil, walnuts, pine nuts, salt and pepper – a vegan slice of Italy in your kitchen! —Tastes Like Green Spirit
Ingredients
1 handful
fresh basil leaves
2 tablespoons
walnuts
2 tablespoons
pine nuts
3 tablespoons
olive oil
1 teaspoon
dry nutritional yeast
1 pinch
Salt
1 pinch
pepper
1/2 packet
gluten-free spaghetti
Directions
- Bring water to boil in a pot with a little salt for the spaghetti. When the water boils, cook the spaghetti (about three-quarters of a normal pack for 2 people) according to the pack instructions.
- Roast the pine nuts in a pan without oil until they are lightly browned. Let it cool briefly and add it to the food processor together with the other ingredients and blend everything. Finally, season with salt and pepper.
- Now, mix the pesto in a large bowl with the hot spaghetti. If it is too dry, add a little olive oil. Season again with salt and pepper.
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