Vegan Pesto Fettuccine with Toasted Pine Nuts

Vegan Pesto Fettuccine with Toasted Pine Nuts

Herby, pesto sauce with fettuccine noodles tossed in topped with nutty toasted pine nuts. This meal is a super easy dinner and the pesto sauce is delicious, herby and irresistible.

5 from 1 vote

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Prep Time 10

Cook Time 15

Course Dinner, Lunch

Cuisine American, Italian

Servings servings

Calories 647 kcal

Equipment

Boiling Pot
Ninja Blender

Ingredients

4 cups fresh basil tightly packed
6 garlic cloves
1 ½ cup pine nuts
1 cup olive oil plus a little extra to toast pine nuts
4 tablespoon nutritional yeast
½ teaspoon salt
½ teaspoon pepper
1 lb fettuccine pasta

Instructions

In a blender, add basil, 1 cup of the pine nuts, 1 cup of the olive oil, nutritional yeast, garlic cloves, salt, pepper, and lemon juice.
In a boiling pot, prepare fettuccine noodles to your liking.
Add the rest of the pine nuts and olive oil to a frying pan and cook until lightly toasted. Add the pesto and noodles to a skillet and toss. Serve with toasted pine nuts sprinkled on top.

Nutrition

Serving: 1plateCalories: 647kcalCarbohydrates: 46gProtein: 14gFat: 47gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 48mgSodium: 159mgPotassium: 411mgFiber: 4gSugar: 2gVitamin A: 676IUVitamin C: 3mgCalcium: 50mgIron: 3mg

Keyword basil, dinner, lunch, pasta, pesto, weeknight meal

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