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Vegan spaghetti with zucchini and cashew pesto
2
15 minutes
Ingredients
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1 lb package of spaghetti
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1 large zucchini
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12 fresh basil leaves
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4 cloves of garlic
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5 tbsp STAR Extra Virgin Olive Oil
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0.2 cup of raw cashews
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0.12 cup of nut milk
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Salt and pepper
Instructions
- 1.
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2.
6","ClassId":1073872969,"Properties":[134233614,"true",201340122,"1",469775450,"Ninguno",469778129,"Ninguno"]}”>Wash and cut the zucchini into small pieces.
- 3.
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4.
6","ClassId":1073872969,"Properties":[134233614,"true",201340122,"1",469775450,"Ninguno",469778129,"Ninguno"]}”>Add to a food processor along with the basil leaves, peeled garlic, STAR extra-virgin olive oil, cashews, walnut milk, salt and pepper and blend until smooth.
- 5.
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6.
6","ClassId":1073872969,"Properties":[134233614,"true",201340122,"1",469775450,"Ninguno",469778129,"Ninguno"]}”>Cook the spaghetti following the instructions on the package. Drain and add to the zucchini pesto. Let cool in the fridge.
- 7.
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8.
6","ClassId":1073872969,"Properties":[134233614,"true",201340122,"1",469775450,"Ninguno",469778129,"Ninguno"]}”>Serve cold (with some vegan cheese grated over the top if you like).
