Make a splash with this 100% vegan pesto pasta!
Vegan spaghetti with zucchini
- 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
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.
Cook the spaghetti following the instructions on the packet. Strain and add to the courgette pesto. Leave to cool in the fridge.
Serve cold (with maybe some vegan cheese grated over the top).