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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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Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: basil, dinner, lunch, pasta, pesto, weeknight meal
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8 servings
Calories: 647kcal

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: 1plate | Calories: 647kcal | Carbohydrates: 46g | Protein: 14g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 159mg | Potassium: 411mg | Fiber: 4g | Sugar: 2g | Vitamin A: 676IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 3mg