Vegan spaghetti with zucchini and cashew pesto
Serves 2 #STARFineFoods Ingredients: 1 lb package of spaghetti 1 large zucchini 12 fresh basil leaves 4 cloves of garlic 5 tbsp STAR Extra Virgin Olive Oil 0.2 cup of raw cashews 0.12 cup of nut milk Salt and pepper Instructions:Wash and cut the zucchini into small pieces.
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.
Cook the spaghetti following the instructions on the package. Drain and add to the zucchini pesto. Let cool in the fridge.
Serve cold (with some vegan cheese grated over the top if you like).
Ingredients
- 1 lb package of spaghetti
- 1 large zucchini
- 12 fresh basil leaves
- 4 cloves of garlic
- 5 tbsp STAR Extra Virgin Olive Oil
- 0.2 cup of raw cashews
- 0.12 cup of nut milk
- Salt and pepper
Instructions
Wash and cut the zucchini into small pieces.
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.
Cook the spaghetti following the instructions on the package. Drain and add to the zucchini pesto. Let cool in the fridge.
Serve cold (with some vegan cheese grated over the top if you like).
Wash and cut the zucchini into small pieces.
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.
Cook the spaghetti following the instructions on the package. Drain and add to the zucchini pesto. Let cool in the fridge.
Serve cold (with some vegan cheese grated over the top if you like).
Total Time: 15 minutes
Serves: 2
