Vegan Pea Pesto Pasta

Total time: : 25 minutes | Serves: : 4

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  • ● 1 bunch basil, leaves removed from stem
  • ● ¾ cup raw cashews
  • ● 2 garlic cloves
  • ● ¼ cup nutritional yeast
  • ● 1 cup frozen peas
  • ● ½ teaspoon lemon zest (half a lemon)
  • ● 3 teaspoons lemon juice
  • ● 3 tablespoons olive oil
  • ● 1 teaspoon salt (plus more to taste if needed)
  • ● 1 packet Slendier Edamame Bean Spaghetti
  • ● ¾ cup water
  • ● Freshly cracked pepper, to taste
  • ● Vegan parmesan cheese (optional)


1. To a food processor, add the basil, cashews, garlic and blend until you reach a crumb consistency.
2. To a pot of boiling water (that we will also use later to cook the spaghetti in), add the peas and cook as per packet instructions. Once done, remove with a slotted spoon.
3. In the meantime add lemon zest, juice, olive oil, and salt, followed by the peas to the food processor and blitz again.
4. Cook the spaghetti as per packet instructions and drain when done.
5. While the pasta is cooking, add the water to the pesto and blitz one last time until you get a thick and creamy consistency.
6. Add the pasta to the sauce and mix well.
7. Serve warm with some pepper and cheese.


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