Vegan Pesto Pasta Recipe
Vegan Pesto Pasta Is loved by my children and when I’m busy and in need of a quick and healthy recipe, my vegan pasta recipes are always my go-to recipes. Some of my favorite vegan pasta recipes are Vegan Rasta Pasta, Instant Pot Chili Mac And Cheese, Vegan Mac And Cheese, and Easy Vegan Rotini Pasta Recipe.
Vegan Pesto Pasta recipe is also very quick and easy to prepare. You can whip this pasta recipe up in minutes if you make your pesto ahead of time. Basically, you will only need to prepare your pasta, prep your tomatoes while your pasta is cooking, and toss the ingredients together once you have drained your pasta. Now that’s pretty cool!
First published on May 14, 2019
Vegan Pesto Pasta
Now that it’s hot and sunny here in Florida, my herb garden is thriving. Adding fresh mint to my pesto gives a slight refreshing undertone, and I got to pick fresh basil and mint from my garden to make my homemade pesto recipe. You can also include other herbs of your choice, such as cilantro, parsley, and wood sorrel. Go ahead and get creative in the kitchen.
If you don’t have any available mint, make my Vegan Kale Pesto add to your pasta instead.
If you don’t have cashews, you can use walnuts, or macadamia nuts instead. Are you allergic to nuts? Don’t worry, I got you covered! Use sunflower seeds or pumpkin seeds in a high-speed blender.
Pine nuts are traditionally used to make pesto. Walnuts contain fiber, Vitamin B, Vitamin E, melatonin (which aids in sleep), and are a good source of omega-3 fatty acids.
Omega-3 fats are important in cell wall production throughout the body. They lower LDL cholesterol and help regulate heart rhythm, which protects against heart attacks. Read more about the Health Benefits of Walnuts here.
Pesto Pasta Ingredients
- Fusilli Pasta – I used gluten-free vegan brown rice fusilli from Trader Joes.
- Cherry Tomatoes
- Vegan Pesto – homemade or store-bought.
- – homemade or store-bought.
How To Make Vegan Pesto Pasta?
- Place a large pot of water with 1 teaspoon of salt to boil over the stove at medium-high heat. Meanwhile, prepare the pesto sauce.
- In a blender or food processor, add cashew, fresh basil, fresh mint, extra-virgin olive oil, nutritional yeast flakes, water, lemon juice, garlic, and salt. Process until pesto sauce is at your desired texture. Set aside.
- Add pasta to boiling water and cook the pasta according to the package directions. While the pasta is boiling, cut your tomatoes in halves. Drain pasta using a colander, and rinse with cold water. Transfer pasta to a large bowl.
- Mix pasta with pesto and stir to coat pasta. Sprinkle vegan parmesan on top and add tomatoes and basil to garnish.
- Serve immediately, or this pesto pasta can be stored in a covered container in the refrigerator for 3 days.
What Goes With Pesto Pasta?
This is the best pesto pasta recipe ever, so fresh and flavorful. Serve it with salad greens or:
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Nutrition
- Energy:
- 554 kcal / 2316 kJ
- Fat:
- 32 g
- Protein:
- 20 g
- Carbs:
- 51 g
Cooking Time
- Preparation:
- 5 min
- Cooking:
- 10 min
- Ready in:
- 15 min
Ingredients
- 8 ounces fusilli pasta
- 1 cup cherry tomatoes
- 2 tablespoons vegan Parmesan, *Link to recipe
Vegan Pesto Sauce
- 1 cup cashew or walnuts, for nut-free version use sunflower seeds
- 1/2 cup water
- 1/4 cup extra-virgin olive oil
- 1 cup fresh basil leaves
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon fresh mint leaves
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 teaspoon salt, or to taste
Instructions
- Place a large pot of water with 1 teaspoon of salt to boil over the stove at medium-high heat. Meanwhile, prepare the pesto sauce.
- In a high-speed blender, add cashews, water, extra-virgin olive oil, fresh basil, fresh mint, nutritional yeast flakes, lemon juice, garlic, and salt. Process until pesto sauce is at your desired texture. Set aside.
- Add pasta to boiling water, and cook the pasta according to the package directions. While the pasta is boiling, cut your tomatoes in halves. Drain pasta using a colander, and rinse with cold water. Transfer pasta to a large bowl.
- Mix pasta with pesto, and stir to coat pasta. Sprinkle vegan parmesan on top, and add tomatoes and basil to garnish. Serve immediately, or this pesto pasta can be stored in a covered container in the refrigerator for 3 days.
Great recipes!
Thank you Trish.
First time I made pesto, and this was absolutely incredible! So full of flavours! I doubled the recipe so I’ll be eating pasta for dinner for the next five days, lol!
I’m happy you found my recipe Elisabeth and you are enjoying it, thank you for sharing your feedback.
One of the best pesto I have had, thank you
Kenneth, that’s wonderful to read, thank you very much for your reply.