Spaghetti with Walnut Pesto

Spaghetti with Walnut Pesto

Enjoy our vegetarian recipe Spaghetti with Walnut Pesto by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3567 kJ (852 kcal)
Protein40 g
Fat43 g
Carbohydrates65 g
Fiber20 g


Spoon, non-stick frying pan, spatula, grater, cup, cutting board, chef's knife, high-sided container, cooking spoon, immersion blender, pasta colander, pot, bowl

Recipe instructions:


Toast the walnuts on medium heat in a non-stick frying pan without oil until golden brown and add ¾ in a high-side container and set the rest aside.

  • 2 ⁠½ Tbsp Walnuts
    2 ⁠½ Tbsp Walnuts

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

  • 3.5 oz Spaghetti, whole grain
    3.5 oz Spaghetti, whole grain

Add the arugula, garlic and olive oil to the high-side container.

  • 0.7 oz Arugula
    0.7 oz Arugula
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 1 ⁠½ Tbsp Olive oil
    1 ⁠½ Tbsp Olive oil

Blend with an immersion blender until smooth. Grate the cheese and stir it into the pesto.

  • 0.7 oz Italian style hard cheese
    0.7 oz Italian style hard cheese

Cut the chicken into bite-size pieces. Heat the canola oil in a non-stick frying pan over medium heat and fry the chicken substitute pieces until golden brown and set aside.

  • 3.5 oz Vegan Chicken Substitute
    3.5 oz Vegan Chicken Substitute

Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Add the pasta, mix well and top with the arugula, walnuts and chicken substitute.

  • 0.9 oz Arugula
    0.9 oz Arugula

Enjoy your meal!