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Vegan Rocket Pesto with Tagliatelle

Course main
Cuisine Italian, vegan
Prep Time 5 minutes
Servings 2 people


  • 150 g tagliatelle
  • 50 g rocket leaves washed and roughly chopped
  • 30 g pine nuts plus a small handful for serving optional
  • 1 clove garlic crushed
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • Juice of half a lemon
  • pinch salt


  1. Cook the tagliatelle following the packet instructions.
  2. Place the remaining ingredients in a blender or food processor and pulse until broken down.
  3. If using, lightly toast the extra pine nuts in a dry frying pan for a couple of minutes. Stir and take care they don’t burn.
  4. Drain the pasta when cooked and stir through the rocket pesto.
  5. Sprinkle over the toasted pine nuts and serve immediately.