Vegan pesto spaghetti with lemon and courgettes

Vegan Pesto Spaghetti with Lemon and Courgettes

This Vegan Pesto Spaghetti with Lemon and Courgettes is a refreshing and vibrant dish that combines the zesty flavors of lemon with the creamy richness of vegan pesto. The courgettes add a delightful crunch, making this pasta dish both satisfying and light. Perfect for a quick weeknight dinner or a delightful lunch, this recipe is sure to become a favorite.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 400g spaghetti
• 2 medium courgettes, sliced into thin ribbons
• 1 tablespoon olive oil
• 1 cup fresh basil leaves
• 1/2 cup pine nuts, toasted
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1/4 cup extra-virgin olive oil
• Juice and zest of 1 lemon
• Salt and pepper to taste

Instructions

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the courgette ribbons and sauté for 3-4 minutes until just tender. Remove from heat.
3. Blend the basil leaves, toasted pine nuts, minced garlic, nutritional yeast, and 1/4 cup of extra-virgin olive oil in a food processor until smooth. Add lemon juice and zest, and blend again. Season with salt and pepper to taste.
4. Toss the cooked spaghetti with the pesto sauce and sautéed courgettes until well combined.
5. Serve immediately, garnished with additional lemon zest and pine nuts if desired.

Additional Notes

For a nut-free version, substitute sunflower seeds for pine nuts. You can also add cherry tomatoes for extra color and flavor. If you prefer a creamier pesto, add a tablespoon of vegan cream cheese to the sauce.

Nutritional Information

Per serving: Approximately 450 calories, 20g fat, 55g carbohydrates, 12g protein, 5g fiber.

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