Pesto Spaghetti Squash Pasta
Ingredients
The pasta
The pesto
-
¼
cup
raw cashews
-
¼
cup
toasted pine nuts (or raw walnuts)
-
2
Tbsp
nutritional yeast
-
¼
tsp
sea salt (plus more to taste)
-
2
cups
fresh basil (packed)
-
3
cloves
garlic (minced)
-
3
Tbsp
sun-dried tomatoes (chopped)
-
¼
cup
extra virgin olive oil
For serving (optional)
-
to taste
toasted pine nuts
-
to taste
vegan parmesan cheese
-
to taste
red pepper flakes
-
to taste
garlic bread
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with foil.
- Halve the spaghetti squash lengthwise and scoop out the seeds.
- Brush the inside with oil and sprinkle with salt, then place cut-side down on the baking sheet.
- Roast for 45 minutes until tender.
- In the meantime, blend cashews, pine nuts, nutritional yeast, and sea salt until fine.
- Add basil, garlic, sun-dried tomatoes, and olive oil, then blend until mixed but slightly textured.
- Use a fork to scrape the spaghetti squash into strands and divide among plates.
- Top with pesto and toss lightly.
- Serve with optional toppings as desired.
Nutrition Facts (estimated)
Servings
4
Calories
352
Total fat
23.6g
Total carbohydrates
33.3g
Total protein
8.3g
Sodium
229mg
Cholesterol
0mg
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