Vegan macadamia pesto pasta
This delicious dinner idea is vegan, gluten free and also low FODMAP. Recipe by nutritionist Casey-Lee Lyons. Passionate about helping others to live a healthier life, nutritionist, naturopath, recipe developer Casey-Lee Lyons from Live Love Nourish shares nutrition tips and wholefood recipes that nourish from the inside out.
SERVINGS
5
COURSE
- Main Course
PERFECT FOR
- Midweek Meal
PREFERENCE
- Gluten-Free
- Vegan
SKILL LEVEL
Easy
INGREDIENTS
- 3 cups fresh basil leaves packed + extra to serve
- 1/2 cup macadamia oil or extra virgin olive oil
- 1/2 cup raw macadamias
- 2 tbsp lemon juice + extra to taste
- 1 tbsp nutritional yeast
- 1 tbsp garlic infused extra virgin olive oil
- pinch sea salt
- gluten free pasta 4 to 6 serves
- 1/2 cup macadamias roasted
INSTRUCTIONS
-
In a food processor, blitz basil with half the amount of oil to a fine chop.
-
Add remaining oil, macadamias, lemon juice, nutritional yeast, garlic oil and sea salt. Process until combined and finely chopped. Add additional lemon juice and sea salt to taste.
-
Store in a glass air-tight jar in fridge. Top with a film of extra virgin olive oil after each use to keep fresher longer.
-
Cook pasta according to packet instructions. Drain.
-
Stir pesto through warm pasta.
-
Serve with extra roasted macadamia nuts and fresh basil leaves.
NUTRITION
- Calories: 395kcal
- Carbohydrates: 5g
- Protein: 3g
- Fat: 42g
- Saturated Fat: 5g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 33g
- Sodium: 2mg
- Potassium: 177mg
- Fiber: 3g
- Sugar: 1g
- Vitamin A: 760IU
- Vitamin C: 5mg
- Calcium: 49mg
- Iron: 2mg
