Spaghetti with pesto sauce

This is a healthier version of spaghetti with pesto sauce: vegan, low fat, high fiber and packed with nutrients. Creamy and delightful!


  1. Bring a large pot of water to a boil. Cook pasta following the box instructions. Drain. 
  2. Toast pine nuts in a small skillet for about 2-3 minutes over medium heat. No need to add oil but keep mixing to avoid pine nuts from burning.
  3. In a food processor add the water, lemon juice, garlic cloves, toasted pine nuts, basil, and white beans. Also, add salt and pepper to taste. Process for a few seconds until desired texture. 
  4. Mix cooked spaghetti with pesto sauce and serve. Add pine nuts and cherry tomatoes for decoration (optional). 


You can use walnuts instead of pine nuts if preferred.