Vegan Pesto Pasta
Sep 29, 2020 (Last updated Sep 21, 2021) by Hannah Sunderani
Vegan Pesto Pasta
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 that you can whip together in 20.
I absolutely love this vegan pesto pasta and so does my husband! In fact, he ended up eating this pasta right out of the serving bowl by the end of dinner! haha. Certainly, it’s a recipe to please all eaters.
The homemade pesto sauce is taken from my easy vegan pesto recipe. It’s bright, flavourful, nutty and tangy. Needless to say, it’s absolutely gorgeous drizzled over noodles for vegan pesto pasta.
So, let me tell you how to make this easy recipe, so that you can enjoy it pronto!
Vegan Pesto Pasta Recipe
The Ingredients:
For this recipe you will need:
- basil (2 cups, tightly packed, to be exact)
- pine nuts
- lemon
- garlic
- nutritional yeast
- sea salt
- olive oil
- pasta noodles (shape/type of choice)
As you can see, the ingredients are simple and straight forward. Likely, you can find everything you need at your local grocers.
It’s also a great way to use up an abundance of basil if you have it growing in your garden, or you’ve picked up a heap of it at the market.
Vegan Pesto Pasta: Tips & Notes
The pesto in this pasta is made using my homemade vegan pesto recipe. Vegan pesto couldn’t be simpler to make.
My personal preference is to use a food processor if you have one. Simply toss your ingredients: basil, pine nuts, lemon, garlic, nutritional yeast, sea salt and olive oil into your food processor with the S-shape blade and pulse a few times to combine. Then turn your processor on low, and drizzle in the olive oil until you’ve reached a combined yet textured blend.
Voila. You’ve got yourself some pesto! I told you it was easy peasy.
If you don’t have a food processor, this same method can be done in your blender on the pulse setting.
How long does pesto keep?
The pesto in this recipe can be made in advance, so that all you have to do is boil the pasta. Pesto will keep in the fridge for up to 5 days. Store in an air-tight container.
CAN YOU FREEZE PESTO SAUCE?
You can also freeze pesto for longer storage! Keep in a freezer safe container for up to 6 months. When ready to eat, let thaw back to room temperature.
This is a great tip considering that basil leaves do not thaw well. So if you’ve got a bunch of fresh basil that’s going to go bad, but you aren’t ready to make pesto pasta; consider making the pesto and then freezing it.
MAKE PARSLEY PESTO PASTA
This recipe can also be used with parsley to make parsley pesto! Simply swap the basil for flat leaf parsley and follow the directions just the same. Give it a try!
Other recipes you might like:
If you’re digging this recipe you might also like these noodle dishes:
- Lentil Bolognese
- Easy Vegetable Lo Mein
- Mushroom Risotto
- Easy Vegan Mac and Cheese
- Sweet Potato Alfredo Noodles
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.
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 of choice (12 oz)
- 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). Strain and add the noodles back to the pot. Pour in the pesto and toss to combine. Transfer to bowls and serve.
Notes
Approvals
Nutrition
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
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.