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93% would make again

Vegan Pesto Pasta

Tasty Team


for 8 servings

  • 1 cup fresh basil (40 g), packed
  • 1 cup fresh arugula (40 g), packed
  • ½ lemon lemon juice
  • ⅓ cup olive oil (80 mL)
  • ½ cup water (120 mL)
  • 2 cloves garlic, peeled
  • 1 teaspoon pepper
  • 2 teaspoons kosher salt
  • 1 ¼ cups almond meal (125 g)
  • 1 lb vegan spaghetti (455 g)
  • ⅓ cup pasta water (80 mL), if you're using this as a dip, omit the pasta water

Nutrition Info

    Calories 392
    Fat 18g
    Carbs 47g
    Fiber 4g
    Sugar 2g
    Protein 11g

Estimated values based on one serving size.


  1. Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
  2. Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
  3. Boil salted water and cook spaghetti according to packaging instructions.
  4. When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
  5. Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
  6. Enjoy!

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