Vegan spaghetti with zucchini and cashew pesto

Serves 2 #STARFineFoods Ingredients: 10.5 oz spaghetti 1 large zucchini 12 fresh basil leaves 4 cloves of garlic 5 tbsp STAR extra-virgin olive oil 1.7 oz Borges Natura raw cashews 2 tbsp Borges Natura walnut 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).

Vegan spaghetti with zucchini and cashew pesto

 #STARFineFoods

Ingredients

  • 10.5 oz spaghetti
  • 1 large zucchini
  • 12 fresh basil leaves
  • 4 cloves of garlic
  • 5 tbsp STAR extra-virgin olive oil
  • 1.7 oz Borges Natura raw cashews
  • 2 tbsp Borges Natura walnut milk
  • Salt and pepper

Instructions

1

Wash and cut the zucchini into small pieces.

2

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.

3

Cook the spaghetti following the instructions on the package. Drain and add to the zucchini pesto. Let cool in the fridge. 

4

Serve cold (with some vegan cheese grated over the top if you like).

1

Wash and cut the zucchini into small pieces.

2

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.

3

Cook the spaghetti following the instructions on the package. Drain and add to the zucchini pesto. Let cool in the fridge. 

4

Serve cold (with some vegan cheese grated over the top if you like).

Total Time: 15 minutes

Serves: 2

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