Vegan Pesto Pasta
This Vegan Pesto Pasta is perfect for a quick weeknight dinner! The Pesto is bright and zippy, serve on its own or with some Grilled Tofu!
After I made some Vegan Pesto, the first thing I tried it on was a Sandwich. But naturally, I had to do some pasta, and I’m not sure which one I like better! I’ve been living off of both of them for the last week and I already wanna make more!
And the good news is this is ready in the same time it takes to boil water and cook some pasta. So it’s perfect for a quick weeknight dinner. And the leftovers are good too, even cold straight from the fridge!
And you can serve it by itself, but it’s also great with some Tofu Turkey!
Ingredients for Vegan Pesto Pasta
- Fresh Basil – Use Basil if possible, the fresher the better! If you can’t get your hands on Basil then Parsley could work too!
- Pine Nuts – I know these can be pricey, but you only need 1/4 cup, so get a smaller package if you can. You can also use pretty much any nut like almonds, walnuts, cashews. You can also use sunflower seeds or pumpkin seeds as well.
- Vegan Parmesan or Nutritional Yeast – I used Follow Your Heart Parmesan in this and it was great, but you can also just use some good old Nutritional Yeast!
- Garlic – 1 – 2 Garlic Cloves will do the trick!
- Lemon Juice – This adds a lot of brightness. You could also try Red Wine Vinegar!
- Olive Oil – Use your favorite good quality Olive Oil!
- Pasta – I used Spaghetti for this, but I imagine just about any pasta shape will work great. Fusilli would be another great option!
how to make Vegan Pesto Pasta
This is really quite simple! First, while your pasta is cooking, you can make the Pesto. Just add everything to a food processor and blitz! You can also use an immersion blender instead as well.
Add the pesto to a cold skillet or saucier. Once pasta is done, add and stir to combine. Reserve some of the pasta water, and add that in as well. Then grate on more Vegan Parmesan and enjoy!
storage
This is best the fresh, but the leftovers were good too! Reheat in the microwave or on the stovetop, or eat it cold straight from the fridge like I did!
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Vegan Pesto Pasta
Ingredients
- 10 – 12 oz Pasta (Spaghetti, Fusilli, etc)
- Vegan Parmesan (for Garnish)
- Vegan Turkey (optional for added protein)
Pesto
- 2 cups Packed Basil Leaves
- 1 cloves Garlic
- 1/4 cup Pine Nuts (See NOTES for Substitutions)
- 2 Tbsp Lemon Juice
- 1/2 cup Olive Oil
- 1/3 cup Vegan Parmesan (or 2 Tbsp Nutritional Yeast)
- Salt & Pepper
Instructions
- Cook pasta according to package instructions. Use 10 oz for a saucier pasta and 12 for a slightly less saucier pasta.
- While pasta cooks, make the pesto. Just add everything to a food processor and blitz! You can also use an immersion blender instead as well.Taste and adjust seasoning.
- Add the pesto to a cold skillet or saucier. Once pasta is done, add and stir to combine. Reserve some of the pasta water, and add that in as well (start with about 1/4 cup and add more as needed). Then grate on more Vegan Parmesan and enjoy!
Notes
- Fresh Basil – Use Basil if possible, the fresher the better! If you can’t get your hands on Basil then Parsley could work too!
- Pine Nuts – I know these can be pricey, but you only need 1/4 cup, so get a smaller package if you can. You can also use pretty much any nut like almonds, walnuts, cashews. You can also use sunflower seeds or pumpkin seeds as well.
