Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Pesto Pasta
NUTRITION · PER SERVING20M COOK
CAL 34%·PRO 35%
CARBS 86G51% OF CAL
11G FIBER0G ADDED3G INTRINSIC71G OTHER3G TOTAL SUGAR
FAT 33G45% OF CAL
5G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh pasta tossed with a vibrant basil pesto made from basil, garlic, pine nuts, and olive oil. Bright, herbaceous, and simple, this vegan dish comes together in under 20 minutes for a satisfying weeknight meal.
mainitalianpasta⚙️ food processor🌀 blenderdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Pound Whole Wheat Rigatoni Pasta (or your favorite pasta)
- 2 Cups Fresh Basil Leaves (de-stemmed)
- ½ Cup Extra Virgin Olive Oil
- 3 Tbsp Pine Nuts or Cashews
- 4 Cloves Garlic
- Sea Salt (to taste)
At a glance
PER SERVING · TIME 20M
CAL 34%·PRO 35%
CARBS 86G51% OF CAL
11G FIBER0G ADDED3G INTRINSIC71G OTHER3G TOTAL SUGAR
FAT 33G45% OF CAL
5G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 8mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 584mg
- Calcium
- 60mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 8MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.