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Vegan Basil Pasta

If you love the taste of basil, then this bright green Basil Pasta will blow your mind! Made with blanched basil, olive oil, & garlic, this pasta is like a smoother, easier pesto!
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 425kcal
Author: Emily

Equipment

  • 1 Blender or immersion blender
  • 2 Large Pots

Ingredients

  • 4 oz Spaghetti or Linguini
  • 1 1.25oz pack Fresh basil large stems removed
  • 3 cloves Garlic sliced in half
  • ⅓ cup Olive oil
  • Salt
  • ¼ cup Pasta water or less

Instructions

  • Begin by bringing two large pots of water to a boil.
  • In one pot, salt the water heavily, and cook the pasta according to box instructions. Drain pasta and reserve pasta water.
  • In the other pot, add 1 teaspoon salt and peeled, whole or sliced in half garlic cloves once simmering.
  • Prepare an ice bath by filling a bowl with ice cubes and water.
  • Once the second pot of water is rapidly boiling, add your fresh basil to the pot and cook for about 30 seconds, until bright green.
  • Strain or use a spider to remove the basil and garlic, then immediately place into ice bath.
  • Let the ingredients sit in the ice bath until cool to the touch. Then remove and squeeze out as mush excess water as possible.
  • In a blender, add the garlic, basil, and olive oil. Blend until smooth.
  • Add up to ¼ cup of pasta water as needed while blending, adding 1 tablespoon at a time.
  • In a mixing bowl, add the cooked pasta and the basil oil sauce.
  • Mix to combine and season with salt as needed.

Notes

  • Start small when adding pasta water. I used a ¼ cup in this recipe, which created a very loose sauce. If you prefer a tighter sauce, use less pasta water.
  • Enough salt is necessary for this recipe! Don't shy away!
  • Fresh basil is absolutely necessary. Do not substitute with dried basil or any other type of basil.
  • Since this pasta uses basil oil, it will only keep for about 2-4 days when stored in an airtight container in the refrigerator. Oil may solidify if cooled.

Nutrition

Calories: 425kcal | Carbohydrates: 22.5g | Protein: 3.8g | Fat: 36.5g | Saturated Fat: 5g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 26.3g | Sodium: 1.5mg | Potassium: 22.1mg | Fiber: 1.1g | Sugar: 1g | Vitamin A: 1.3IU | Vitamin C: 2.7mg | Calcium: 1.1mg | Iron: 6.7mg
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