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🍝 Vegan Spaghetti with Fresh Pea Pesto

727 kcal · 30 min · 4 servings

Vegan Spaghetti with Fresh Pea Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut an onion in half and remove the outer skin. Dice the onion into coarse pieces.
  2. 2. Wash a lemon under hot water. Grate about one teaspoon of fine zest and squeeze the juice from the halved lemon.
  3. 3. Wash fresh basil and shake it dry. Pluck the leaves from the stems and chop them coarsely.
  4. 4. Set aside about one quarter of the chopped basil leaves. You will need these later as a topping.
  5. 5. Halve the vegan mince substitute (a plant-based minced meat alternative). Crumble one half roughly with your hands.
  6. 6. Mix the crumbled half with the remaining basil leaves, some of the lemon zest, and one tablespoon of olive oil in a bowl.
  7. 7. Bring five liters of salted water to a boil in a large pot.
  8. 8. Cook the spaghetti in the boiling water for about nine minutes until al dente.
  9. 9. Drain the pasta, but save about 150 milliliters of the cooking water for later.
  10. 10. Heat a frying pan on high heat. Roast hazelnuts in it for about two minutes until golden brown.
  11. 11. Sprinkle one teaspoon of sugar over the nuts and let them caramelize slightly for about one minute.
  12. 12. Salt the nuts, let them cool, and then chop them coarsely.
  13. 13. Heat the same pan again with one tablespoon of olive oil on high heat.
  14. 14. Sauté the diced onions for about one minute.
  15. 15. Add frozen peas and toss the pan for about one minute.
  16. 16. Deglaze the mixture with 150 milliliters of the saved cooking water and let it simmer for two minutes.
  17. 17. Transfer the entire mixture including the liquid into a tall container suitable for a hand blender.
  18. 18. Add the remaining lemon zest, four tablespoons of lemon juice, the remaining basil leaves, and the rest of the vegan mince.
  19. 19. Blend everything until smooth. Add more cooking water if necessary until the pesto is creamy.
  20. 20. Season the pesto to taste with salt and pepper.
  21. 21. Mix the hot spaghetti directly in the pot with the finished pea pesto.
  22. 22. Serve the pasta on plates. Sprinkle it with the reserved basil and the roasted hazelnuts.
  23. 23. Enjoy your meal!

Nutrition per serving