20-Minute Quick & Creamy Vegan Pesto Pasta
Sep 29, 2020 (Last updated Jul 31, 2026) by Hannah Sunderani
Say hello to this delicious Vegan Pesto Pasta recipe! It’s bright and tangy, herby and comforting. And it’s a very quick and easy vegan dinner together in 20 minutes on the stove top.
This recipe uses my homemade 10-minute vegan pesto sauce; made by blending together fresh basil, pine nuts and lemon juice. It’s bright, flavourful, nutty and tangy. Needless to say, it’s absolutely gorgeous drizzled over pasta noodles.
So, let me tell you how to make this easy recipe, so that you can enjoy it pronto!
Ingredients Notes:
This recipe uses simple wholefood ingredients that likely you already have mostly on hand, and maybe even in your garden! Here’s what you’ll need.
- homemade vegan pesto: this is my simple homemade vegan pesto using fresh basil, lemon juice, pine nuts, nutritional yeast and garlic. It comes together effortlessly in a blender or food processor. Everyone needs a simple pesto recipe on hand and this one is a winner. What’s great about this pesto is that it can also be frozen and thawed whenever you need it! Store in an air-tight container in the freezer for up to 6 months.
- Pasta noodles: You can use whatever noodle shape you desire! Some of my favourites are fusilli, bow-tie, trofie, and orechietti. I like to reserve some of the pasta water and use it to thin the pesto pasta if needed when tossing. Reserved pasta water adds a creamy thickness to the sauce that can’t be matched when simply using water to thin.
How to make Creamy Vegan Pesto Pasta
So there we have it, a quick and easy dinner recipe for the best vegan pesto pasta recipe. It’s bright and tangy, nutty, herby and comforting. I know you’re going to love this recipe as much as we do! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
20-Minute Quick & Creamy Vegan Pesto Pasta
Ingredients
Pesto
- 2 cups basil tightly packed
- 1/3 cup pine nuts
- 2 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/4 tsp sea salt
- 1/3 cup olive oil
Pasta
- 350 g pasta noodles I like fusilli and trofie
- pinch sea salt
Instructions
- In a food processor with the S-shape blade, add the basil, pine nuts and garlic. Pulse a few times to chop. Then add the lemon juice nutritional yeast and sea salt, pulse again to roughly combine. Turn food processor to a low speed and drizzle in the olive oil. Continue blending together until the mixture is combined, but there is still some texture. Place to the side.
- Heat a large pot of boiling water and add the pasta noodles and a generous pinch of sea salt. Cook until al-dente (about 7 mins). Scoop some of the pasta water into a measuring cup to reserve for thinning.
- Strain the noodles and add them back to the pot. Pour in the pesto and toss to combine. Optional to add splashes of the reserved pasta water to thin the pesto pasta if needed, for easier tossing/coating. Transfer the pesto pasta to bowls. Serve and enjoy!
Notes
Approvals
Nutrition
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Started following you & have made several of your meals, as I find them very easy & great tasting..
Oh this makes me so happy Vinetta! Thanks so much for the very sweet comment.