Tagliatelle with vegan rocket pesto
Making your own pesto takes just minutes and tastes amazing. Try making my vegan rocket pesto with tagliatelle for a quick and delicious dinner.
Servings 2 people
Calories 557kcal
Ingredients
- 150 g tagliatelle dried tagliatelle should be vegan but check the ingredients
- 50 g rocket (arugula) leaves washed and roughly chopped
- 30 g pine nuts plus a small handful for serving
- 1 clove garlic crushed
- 2 tablespoons olive oil or more until you have the desired consistency
- 2 tablespoons nutritional yeast
- ½ lemon juiced, or to taste
- pinch salt or more, to taste
Instructions
- Bring a large pot of boiling water to the boil and cook the tagliatelle according to the packet instructions.
- Place the pesto ingredients - apart from the lemon juice - in a blender or food processor and pulse until broken down. Season to taste with lemon juice and salt.
- If serving with extra pine nuts, lightly toast them in a dry frying pan for a couple of minutes. Stir often to prevent them from burning.
- Once cooked drain the pasta and stir through the rocket pesto, heating gently.
- Sprinkle over the toasted pine nuts and serve immediately.
Nutrition
Calories: 557kcal | Carbohydrates: 62g | Protein: 17g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 24mg | Potassium: 558mg | Fiber: 6g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg