Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, light & creamy vegan lemon pesto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Light & creamy vegan lemon pesto is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Light & creamy vegan lemon pesto is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have light & creamy vegan lemon pesto using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Light & creamy vegan lemon pesto:
- Take 4 oz whole wheat fettuccine (or other pasta)
- Make ready 1 cup broccoli, boiled
- Get 1/4 cup coconut milk (other milk or veg broth will probably work)
- Make ready 1 tbs olive oil
- Make ready 2 tbs pasta water
- Make ready juice of 1/2 lemon
- Get 1 tsp pine nuts
- Make ready 1 tsp dried basil, or fresh
- Take 1 clove, garlic
- Prepare 1 tsp nutritional yeast
- Make ready salt & pepper to taste
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Instructions to make Light & creamy vegan lemon pesto:
- Cook pasta according to package instructions. Reserve about two tablespoons of the water, then drain and rinse with cold water. Set aside.
- Boil the broccoli for about 5 minutes to soften. If you have a strong food processor, you might be able to skip this.
- Add broccoli and remaining ingredients to a blender. Blend until smooth.
- Add sauce from blender to a pot to warm up. When warmed, add the pasta. You may have leftover sauce.
- Plate and garnish with pine nuts and basil. You may wish to add more salt, pepper, or lemon. I drizzled with a bit of white truffle oil.
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