Homemade Vegan Trofie Pasta with Creamy Macadamia Pesto: Authentic Italian Flavor, Dairy-Free
Inspired by: @lukasser
Craving a truly authentic Italian pasta experience that’s also 100% plant-based? This delightful recipe delivers homemade Trofie pasta perfectly paired with a rich and creamy macadamia nut pesto. It's a culinary triumph that proves vegan cuisine can be both traditional and incredibly flavorful, ready to impress even the most discerning Italian palate.
This recipe came to life from a fun challenge: to create an authentic vegan Trofie with pesto so delicious it could convince a flatmate to explore a week of vegan eating – or perhaps even a full Veganuary! The quest for "authentic Italian Trofie with pesto" sparked lively discussions, especially on nut choices. While pine nuts are traditional for pesto, the unique creaminess of macadamia nuts offers a fantastic dairy-free alternative that truly surprises. As one user humorously commented about an experimental attempt with a different twist, "I think it's just a fusion of Mexican and Italian cousin and he made a Mexican pesto 🤭🫣🤣". But fear not, this recipe ensures you stay true to classic Italian flavors, all while enjoying a clever, exciting vegan twist.
Get ready to roll up your sleeves and experience the satisfaction of making fresh pasta from scratch, paired with a vibrant, dairy-free pesto that sings with fresh basil and the subtle richness of macadamia nuts. This dish is perfect for home cooks looking to master a signature Italian meal, impress guests, or simply enjoy a healthier, plant-based take on a beloved classic.
What You'll Need
Ingredients
For the Trofie Pasta
- 500 g durum wheat semolina pasta
- 250 ml hot water
- 1 tsp salt
For the Macadamia Nut Pesto
- 100 g fresh basil leaves
- 100 g roasted macadamia nuts
- 25 g nutritional yeast
- 0.50 clove garlic (slice into thin pieces before blending)
- 10 Tbsp ice water
Equipment
- Clean surface for kneading
- Large pot for cooking pasta
- Blender or food processor
- Plastic wrap or film
Image of Ingredients
Step-by-Step Instructions
To Make the Trofie Pasta
- On a clean surface, create a volcano shape with the semolina and add the salt to the center.
- Slowly pour the hot water into the center of the volcano and begin incorporating the water and semolina with a fork, working from the inside out.
- Continue incorporating until most of the water has been absorbed.
- Gather all the semolina pieces together with your hands and form them into a dough ball.
- Knead the dough vigorously for at least 10 minutes until it becomes smooth and elastic. Focus on firm, consistent kneading to develop the gluten for perfect pasta.
- Shape the dough into a ball, wrap it tightly in plastic film, and let it rest for 15 minutes. This step is crucial for relaxing the gluten, making the dough easier to shape.
- Divide the dough ball into 10 equal pieces. Keep the unused pieces wrapped in foil to prevent them from drying out.
- Take one piece and roll it into a long, thin snake-shaped pasta tube.
- Cut the long pasta snake into small 1-inch (3 cm) pieces.
- With the palm of your hand, roll each small piece forward to make it thinner and slightly wider.
- Then, using the side of your hand, roll it backward diagonally to form the distinctive screw-shaped Trofie pasta piece.
- Cook the fresh Trofie pasta in a pot of generously salted boiling water until al dente.
- Serve immediately with your freshly prepared vegan pesto sauce.
Image of Trofie Pasta
To Make the Macadamia Nut Pesto
- In a blender or food processor, add the macadamia nuts, nutritional yeast, salt, sliced garlic, ice water, and finally the fresh basil leaves.
- Pulse the mixture about 20 times. Do not blend continuously. This is a critical tip to prevent the basil from heating up and losing its vibrant flavor and color.
- Ensure the pesto remains cool; basil is sensitive to heat, so avoid heating the pesto on a pan as well. The ice water helps maintain its freshness.
Tips & Variations
- Pesto Perfection: The secret to a bright, flavorful pesto is keeping the basil cool. Using ice water and pulsing (rather than continuous blending) prevents oxidation and preserves its vibrant green color and fresh taste. A thin layer of olive oil on top of stored pesto can also prevent browning.
- Nut Alternatives: While macadamia nuts offer unique creaminess, feel free to experiment. For a more traditional taste, opt for pine nuts. Walnuts are another popular choice, and while cashews can yield a creamy result, one flatmate once jokingly "wanted to kill me, when I suggested Cashews 🤣🤣", so choose wisely!
- Gluten-Free Option: For a gluten-free version, simply use your favorite store-bought gluten-free pasta and prepare the macadamia pesto as instructed. The pesto itself is naturally gluten-free.
- Add Vegetables: To make this a heartier meal, consider adding traditional Ligurian accompaniments like small diced potatoes and green beans. Cook them alongside the pasta in the boiling water during the last few minutes for a truly authentic touch – they absorb the pesto beautifully!
- Make Ahead Tips: The pesto can be made a day in advance and stored in an airtight container in the refrigerator. Fresh pasta is best cooked immediately, but you can dry it for longer storage if you have a pasta drying rack.
Give It a Try!
This homemade vegan Trofie with creamy macadamia pesto is more than just a meal; it's an experience. It's an opportunity to embrace the joy of creating something truly special from scratch and to show how incredibly satisfying and diverse plant-based cooking can be.
We'd love to see your creations! Share your homemade Trofie and pesto on abillion and let us know if you managed to impress your friends or family with this authentic Italian vegan delight. Join the abillion community and explore countless other delicious vegan recipes!
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