20-Minute Quick & Creamy Vegan Pesto Pasta
This pesto pasta recipe is bright, fresh, and herby. Made with my simple homemade vegan pesto from fresh basil, lemon juice and pine nuts. Tossed over pasta noodles. Ready in 20 minutes, its a quick and comforting vegan pesto pasta.
Servings 4 people
Calories 572kcal
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
Find the recipe solely for Vegan Pesto here. This pesto can be used for many other dishes in addition to pasta. I like to top on roasted veggies, slather on toast or use as a salad dressing.
Nutritional information is a rough estimate.
Nutrition
Calories: 572kcal | Carbohydrates: 69g | Protein: 14g | Fat: 27g | Saturated Fat: 3g | Sodium: 152mg | Potassium: 335mg | Fiber: 4g | Sugar: 3g | Vitamin A: 633IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg