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Vegan Pesto | Pesto Spaghetti with Mushrooms & Olives

Devoid of Cheese

On my first day of vegan keto my recipe book gave to me, vegan pesto and some zucchini spaghetti. That’s all. Oh and some mushrooms and olives too. I don’t really like the label vegan to be quite honest as it’s gotten quite a bad rap. For me there is good food and bad food and it’s all about taste. If you don’t have cheese lying around your house or are lactose intolerant or just want to be dairy free on Keto for weight loss, this is perfect. While Parmesan cheese does make pesto taste great, you can do just fine without it too. You can use this pesto to marinate your meat or your veggies and it’s one of the Keto essentials in my book as it packs in good fats and is also high fat.

Other vegan delights

For those searching for more meat-less recipes or just more dairy free stuff I’ve got some good eating for you. Lots of great dishes that can be your appetizers or even your mains, try our cauliflower makhani bites, our okra stir fry, our vegan thai curry or our Keto cauliflower hummus.

Nutrition Info For Vegan Pesto (Per serving)

  • Calories: 143
  • Net Carbs: 1g
  • Carbs: 1g
  • Fat: 16g
  • Protein: 1g
  • Fiber: 0g

This recipe makes 10 servings. 1 Serving = 1 Tablespoon. Get this recipe on myfitnesspal.

Nutrition Info For Pesto Spaghetti (Per serving)

  • Calories: 380
  • Net Carbs: 10g
  • Carbs: 13g
  • Fat: 36g
  • Protein: 6g
  • Fiber: 3g

This recipe makes 1 serving. Get this recipe on myfitnesspal.

Vegan Pesto

Vegan Pesto | Pesto Spaghetti with Mushrooms & Olives

Dairy free/Vegan pesto and a lovely zucchini spaghetti dish.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Essential Ingredients
Cuisine Italian
Servings 10 servings


Vegan Pesto

  • 30 grams Pine Nuts Order them online
  • 10 grams garlic
  • 15 grams basil leaves
  • 15 grams Parsley
  • 10 tbsp olive oil (1/2 Cup or 150ml)
  • Salt to Taste
  • a squeeze of Lime Juice

Pesto Spaghetti

  • 180 grams Zucchini Spaghetti
  • 1 1/2 tbsp HK's Vegan Pesto
  • 5-6 White Mushrooms
  • 5-6 Olives Stuffed with Almonds
  • 1 tbsp olive oil I use this one


Vegan Pesto

  • Blitz the pine nuts and garlic together
  • Add in the parsley, basil, salt, olive oil and lime juice
  • Blend till a nice smooth paste
  • Store in the fridge and use as required

Pesto Spaghetti

  • Slice the olives and mushrooms
  • Heat olive oil in a frying pan and fry the mushrooms
  • Season the mushrooms with salt and pepper
  • Add in the olives and stir fry till they start getting some colour
  • Add the zucchini and cook for 1 minute
  • Add in the pesto and mix well
  • Cook for another minute and serve.
Tried this recipe?Let us know how it was!

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