Vegan Tagliatelle with Oil-Free Pea


250 g pasta
1 cup of peas
1/2 avocado
Cashews soaked in 1/4 cup water
1/4 cup nuts or seeds of your choice (e.g. walnuts, almonds, pine nuts, etc.)
1 handful of basil
1 handful of parsley
2 cloves of garlic
1 cup plant-based milk
2 tbsp. bitter sauce
1 tablespoon. balsamic vinegar
4 tablespoons nutritional yeast


Cook the pasta according to the package directions, drain and set aside.
Meanwhile, add the peas, avocado, cashews, nuts/seeds, basil, parsley, garlic, and oat milk to a blender and blend until smooth.
Transfer the pasta to a large bowl and add the pesto sauce. Mix with hot sauce, balsamic vinegar and nutritional yeast Taste with salt and pepper and mix until well combined

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Vegan Recipes

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