October 29



By Craige Williams

October 29, 2020

Vegan Pasta and Pesto 

Making fresh pasta at our place is always a family affair, a bit messy but well worth it!

Thanks to ingredients like basil and garlic, pesto is packed with numerous antioxidants. Pesto can help normalise your blood pressure, due to the pine nuts and garlic, which have been proven to help keep your arteries healthy.

Pesto also keeps your heart strong, thanks to it containing high amounts of Omega-3, it encourages your heart to function properly which reduces your risk of stroke and heart disease.

Me making pasta


2 cups packed fresh basil (large stems removed)

3 Tbsp pine nuts or walnuts 

3 large cloves garlic (peeled)

2 Tbsp lemon juice

3-4 Tbsp nutritional yeast

1/4 tsp sea salt

2-3 Tbsp extra virgin olive oil

3-6 Tbsp water

Vegan Pesto Instructions

  • In a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend on high until a loose paste forms.
  • Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed.
  • Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce.
  • Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite/zing, or lemon juice for acidity.
Enjoying pasta

VEGAN PASTA Ingredients

With just 3 Ingredients, no eggs, and a little bit of elbow grease, even you can make perfect fresh Vegan Pasta anytime.

Servings: 6 servings


3/4 cup water

2 tablespoons olive oil

3 cups all-purpose flour


In a small jug, whisk together the water and the olive oil, set aside. 

On a large, flat surface place the flour in a mound. Make a well in the center of the flour.

Slowly add some of the water and mix into the center of the flour. Using a light hand, gently bring the flour into the center of the well using your fingertips.

Keep adding more water and incorporating the flour until all the flour has been absorbed. This will be a messy process, but it is well worth it!

Once the dough starts to form, bring it together with your palms and knead into a smooth dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little splash of water to bring it together. 

When the dough forms a ball, cover tightly with cling wrap and refrigerate for 30 minutes minimum, to allow the dough the rest and the gluten to develop.

After resting, cut pasta as desired.

Place pasta into a pot of boiling water and salt it.

Cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready.

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