Sep 29, 2020 (Last updated Sep 21, 2021) 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 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!
For this recipe you will need:
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.
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.
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.
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.
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!
If you’re digging this recipe you might also like these noodle dishes:
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.