Dairy-Free Pasta al Pesto
Elevate your pasta night with this vibrant and creamy Dairy-Free Pasta al Pesto, a perfect recipe for plant-based food lovers and those with dietary restrictions. Featuring an irresistible homemade pesto made with fresh basil, toasted pine nuts, garlic, tangy lemon juice, and cheesy nutritional yeast, this dish packs all the flavor of traditional pesto without any dairy. Tossed with al dente pasta, juicy cherry tomatoes, and nutrient-rich baby spinach, this recipe comes together in just 30 minutes, making it a quick and wholesome option for busy weeknights. Serve this vegan-friendly pasta masterpiece as a satisfying main dish or pair it with a crisp side salad for a complete meal. Keywords: dairy-free pasta recipe, vegan pesto, quick dinner ideas, plant-based pasta, homemade pesto recipe.
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Recipe Information
Ingredients
- 12 oz dried pasta
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 2 large garlic cloves
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1/3 cup extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup cherry tomatoes
- 1 cup baby spinach
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
In a dry skillet over medium heat, lightly toast the pine nuts until golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning. Remove from heat and let them cool slightly.
In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, nutritional yeast, lemon juice, and salt. Pulse a few times until the ingredients are roughly combined.
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. You may need to scrape down the sides of the bowl to ensure all ingredients are well combined.
Season the pesto with black pepper and additional salt to taste if needed.
In a large skillet over medium heat, add the cooked pasta, the pesto, cherry tomatoes, and baby spinach. Toss the mixture gently to combine, adding reserved pasta water, a tablespoon at a time, to create a creamy sauce.
Cook until the spinach is wilted and the tomatoes are slightly softened, about 3-4 minutes.
Remove from heat and serve immediately, garnished with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.5 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
