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Almond Picada Pesto Spaghetti - Vegan Pesto Recipe in a bowl with a side of dried parsley
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5 from 4 votes

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 made with no cheese.
Course Main Course, pasta
Cuisine Italian, spanish
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Calories 330.72kcal


  • food processor
  • Pot
  • skillet


To make Picada

  • 8 cloves garlic
  • 1 Jalapeno
  • 12 almonds
  • 1 tsp olive oil or vegetable broth
  • 1/4 cup breadcrumbs or 3 bread slices
  • 1/4 cup parsley

To cook Spaghetti

  • 8 oz whole wheat spaghetti
  • 8 cups water

To make Almond Picada Pesto Spaghetti

  • 1/2 tbsp olive oil
  • 100 gms mushrooms
  • 1 cup edamame
  • salt as needed
  • pepper as needed


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 burner.
  • If using leftover bread, roast them in 1/2 tsp olive oil and then cut them in cubes. I toasted Italian breadcrumbs instead. Transfer the cubes or breadcrumbs to the food processor along with roasted almonds, garlic, any remaining olive oil from the skillet, and parsley.
  • Pulse until coarsely ground for a crumbly picada, or pulse it longer by drizzling more olive oil for a more creamy paste. Vegan pasta sauce is ready.

To cook Spaghetti

  • Bring a pot of water to boil. Add salt and then add the spaghetti in it. Cook al dente.
  • Strain the water once done and keep it aside for now.

To make Almond Picada Pesto Spaghetti

  • Heat olive oil in the skillet. Add and fry the mushrooms for 3-4 minutes or until they are soft and cooked.
  • Then add edamame 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. Then add salt and pepper according to your taste. Toss it all together and after a minute take it off the flame.


When making Picada, you can also mix hazelnuts and pecans with almonds. If you have a nut allergy, use sunflower seeds instead. You can also add a pinch of saffron to this sauce. 
While I have used spaghetti here, you can use any pasta available to you to make this dish. I prefer using whole-grain pasta over refined pasta. Use gluten-free pasta if you are following a gluten-free diet. Cooking pasta in a vegetable broth gives it so much more flavor. Try it if you have never done that!
I have added yellow mushrooms and edamame but you can add any veggies you have handy, like bell peppers, green peas, onions, cherry tomatoes, asparagus, or broccoli. Even any other variety of mushrooms would work here. 
You can use this vegan pesto sauce in other recipes as well. This vegan pasta sauce can also be used as a marinade, dip, pizza sauce, a spread on slices of bread, or it can be baked into bread or mixed into a salad dressing. The options are endless. Make a batch of this and store it in an airtight container.
It stays food in the fridge for 5-7 days. This pesto sauce freezes well for up to 6-9 months. Add a few drops of olive oil to seal the top of the pesto in the container so it doesn't get freezer burn. 


Calories: 330.72kcal | Carbohydrates: 55.16g | Protein: 15.35g | Fat: 7.68g | Saturated Fat: 1g | Sodium: 84.49mg | Potassium: 449.57mg | Fiber: 3.28g | Sugar: 2.11g | Vitamin A: 353.63IU | Vitamin C: 13.9mg | Calcium: 97.59mg | Iron: 3.83mg