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Vegan spaghetti with zucchini

15 min


2 persons




0 / 5 (0 votes)


Spaghetti recipe served in a dish with a bottle of olive oil

Make a splash with this 100% vegan pesto pasta!


  • 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

Extra Virgin Olive Oil

Nut drink

Nuts mix

Step by step

  1. 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.

  2. Step 2

    Cook the spaghetti following the instructions on the packet. Strain and add to the courgette pesto. Leave to cool in the fridge.

  3. Step 3

    Serve cold (with maybe some vegan cheese grated over the top).

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