Pesto Veggie-Based Spaghetti

Pesto Veggie-Based Spaghetti

SERVES 4 | FINISH IN 30 minutes

  • 1 box Veggiecraft Farms Cauliflower Spaghetti
  • 1/2 cup extra virgin olive oil
  • garlic cloves
  • 1/2 cup grated parmesan cheese
  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts
  • 1/4 tsp salt, to taste
  • 1/8 tsp freshly ground black pepper, to taste
  1. In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tbsp of salt to boiling water (optional).
  2. Add Veggiecraft Farms spaghetti, cook uncovered for 7-8 minutes (cook to desired tenderness, but DO NOT OVERCOOK), and stir occasionally.
  3. Strain spaghetti in colander and continue with the remaining recipe steps.
  4. Combine basil leaves, garlic, cheese, and half of your pine nuts to a blender or food processor. Blend until a coarse mixture.
  5. Switch to blending on low and slowly pour in your olive oil.
  6. Add salt and pepper to taste.
  7. Pour pesto over cooked Veggiecraft Farms spaghetti and toss.
  8. Top with the rest of your pine nuts and any other toppings you enjoy (ex: tomatoes, cheese).

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