Light & creamy vegan lemon pesto

Name: Light & creamy vegan lemon pesto
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 4 oz whole wheat fettuccine (or other pasta); 1 cup broccoli, boiled; 1/4 cup coconut milk (other milk or veg broth will probably work); 1 tbs olive oil; 2 tbs pasta water; juice of 1/2 lemon; 1 tsp pine nuts; 1 tsp dried basil, or fresh; 1 clove, garlic; 1 tsp nutritional yeast; salt & pepper to taste

Sarah @itsvegan

I didn’t use exact measurements when I made this, so this is a rough estimate. Use your intuition ☺️

Sarah @itsvegan

I didn’t use exact measurements when I made this, so this is a rough estimate. Use your intuition ☺️

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Ingredients

30 minutes

2 people

4 ozwhole wheat fettuccine (or other pasta)
1 cupbroccoli, boiled
1/4 cupcoconut milk (other milk or veg broth will probably work)
1 tbsolive oil
2 tbspasta water
juice of 1/2 lemon
1 tsppine nuts
1 tspdried basil, or fresh
1clove, garlic
1 tspnutritional yeast
salt & pepper to taste

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Steps

30 minutes

1

Cook pasta according to package instructions. Reserve about two tablespoons of the water, then drain and rinse with cold water. Set aside.
2

Boil the broccoli for about 5 minutes to soften. If you have a strong food processor, you might be able to skip this.
3

Add broccoli and remaining ingredients to a blender. Blend until smooth.
4

Add sauce from blender to a pot to warm up. When warmed, add the pasta. You may have leftover sauce.
5

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.