Recipe- Give Your Regular Spaghetti A Delicious Twist With Almond Picada Pesto Spaghetti

Almond Picada Pesto Spaghetti gives the regular vegan pesto pasta a whole new flavor! This healthy spaghetti sauce recipe inspired by Spanish cuisine makes a great vegan pasta sauce!

Give your regular spaghetti a delicious twist by making vegan picada pesto with no cheese.

Ingredients

To make Picada Pesto Sauce

1 tsp olive oil
10 cloves garlic
1-2 Jalapeno
15 almonds
1/3 cup parsley
1/3 cup breadcrumbs
2 tbsp olive oil

To cook Spaghetti

8 oz spaghetti
8 cups water
salt

To make Almond Picada Pesto Spaghetti

2 tbsp olive oil
150 gms mushrooms
1/2 cup green peas
salt
pepper
crushed red pepper flakes

Method

To make Picada

- In a small skillet, heat olive oil over medium heat. Lightly toast the almonds, jalapeno, and garlic until lightly golden, stirring frequently, for about 3 to 5 minutes. Remove the pan from the flame.

- Transfer the cubes or breadcrumbs to the food processor along with parsley. Reserve some parsley for garnish.

- Add all the other roasted ingredients along with olive oil.

- Pulse until coarsely ground for a crumbly picada, or pulse it longer by drizzling more olive oil for a more creamy paste.

To make Almond Picada Pesto Spaghetti

- Bring a pot of water to boil. Add salt and then add the spaghetti in it. Cook it al dente. Strain and run it under cold water. Keep it aside.

- Heat olive oil in the skillet. Add and fry the mushrooms for 3-4 minutes or until they are soft and cooked.

- Then add green peas and continue to saute for more 2-3 minutes or until the water in them evaporates.

- Now add the ground picada and saute for a minute.

- It's time to add the spaghetti. Coat it with the pesto.

- Season with salt and pepper. Garnish with parsley. You can also add crushed red pepper flakes.