/b68bd0f9-cc59-4dfd-812d-9319b8ff7e54--GSP6.jpg "Rice Spaghetti with Green Vegan Basil Pesto")
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Prep time
10 minutes -
Cook time
Quarter-hour -
Serves
2 Parts
Writer Notes
Gluten-free spaghetti, new basil, dry yeast, comely olive oil, walnuts, pine nuts, salt and pepper – a vegan slice of Italy to your kitchen! —Tastes Love Green Spirit
Factors
1 handful
new basil leaves
2 tablespoons
walnuts
2 tablespoons
pine nuts
3 tablespoons
olive oil
1 teaspoon
dry nutritional yeast
1 pinch
Salt
1 pinch
pepper
1/2 packet
gluten-free spaghetti
Directions
- Lift water to boil in a pot with a minute salt for the spaghetti. When the water boils, cook the spaghetti (about three-quarters of a customary pack for 2 other folks) consistent with the pack directions.
- Roast the pine nuts in a pan with out oil until they’re evenly browned. Let it chilly in short and add it to the meals processor along with the different diagram and mix the total lot. Come what may maybe, season with salt and pepper.
- Now, mix the pesto in a expansive bowl with the recent spaghetti. If it is too dry, add a minute olive oil. Season again with salt and pepper.
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