Make a splash with this 100% vegan pesto pasta!
Recipes
Vegan spaghetti with zucchini
Ingredients
- 300 g spaghetti
- 1 large courgette
- 12 fresh basil leaves
- 4 cloves of garlic
- 5 tbsp Borges extra-virgin olive oil
- 50 g Borges Natura raw cashew nuts
- 2 tbsp Borges Natura walnut drink
- Salt and pepper
Step by step
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Step 1
Wash and cut the courgette into small pieces. Add to a food processor together with the basil leaves, peeled garlic, extra-virgin olive oil, cashew nuts, walnut drink, salt and pepper and blend until smooth.
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Step 2
Cook the spaghetti following the instructions on the packet. Strain and add to the courgette pesto. Leave to cool in the fridge.
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Step 3
Serve cold (with maybe some vegan cheese grated over the top).
