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Overlay of creamy vegan pesto pasta in a beige bowl on a grey background with a silver spoon garnished with tomatoes and basil leaves

Vegan Pesto Pasta Recipe

This simple and delicious Vegan Creamy Pesto Pasta recipe is great for a quick meal that will be ready in 10 minutes.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Keyword: vegan pesto pasta recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 556kcal

Equipment

Ingredients

  • 8 ounces fusilli pasta
  • 1 cup cherry tomatoes
  • 2 tablespoons vegan Parmesan

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.

Nutrition

Calories: 556kcal | Carbohydrates: 50g | Protein: 15g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 13g | Cholesterol: 2mg | Sodium: 341mg | Potassium: 447mg | Fiber: 5g | Sugar: 3g | Vitamin A: 578IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 2mg