How to Cook Tasty Light & creamy vegan lemon pesto

Light & creamy vegan lemon pesto.

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Ingredients of Light & creamy vegan lemon pesto

1. It's of whole wheat fettuccine (or other pasta).
2. It's of broccoli, boiled.
3. It's of coconut milk (other milk or veg broth will probably work).
4. Prepare of olive oil.
5. It's of pasta water.
6. You need of juice of 1/2 lemon.
7. Prepare of pine nuts.
8. Prepare of dried basil, or fresh.
9. Prepare of clove, garlic.
10. It's of nutritional yeast.
11. You need of salt & pepper to taste.

Light & creamy vegan lemon pesto instructions

1. Cook pasta according to package instructions. Reserve about two tablespoons of the water, then drain and rinse with cold water. Set aside..
2. Boil the broccoli for about 5 minutes to soften. If you have a strong food processor, you might be able to skip this..
3. Add broccoli and remaining ingredients to a blender. Blend until smooth..
4. Add sauce from blender to a pot to warm up. When warmed, add the pasta. You may have leftover sauce..
5. Plate and garnish with pine nuts and basil. You may wish to add more salt, pepper, or lemon. I drizzled with a bit of white truffle oil..

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