Vegan Bowtie Pasta with Pesto Sauce
Elevate your dinner game with this vibrant Vegan Bowtie Pasta with Pesto Sauce, a perfect fusion of flavor and simplicity! Featuring tender, al dente bowtie pasta swirled in a creamy, dairy-free basil pesto made with fresh basil, garlic, nutritional yeast, and a zesty splash of lemon juice, this recipe is a plant-based masterpiece. Cherry tomatoes and wilted baby spinach add bursts of color and freshness, making it a wholesome, nutrient-packed meal that's ready in under 30 minutes. Whether you're a pesto lover or a vegan food enthusiast, this recipe is sure to delight your taste buds while being quick enough for busy weeknights. Serve it warm as a hearty entrée or chilled as a vibrant pasta salad—either way, it's a true crowd-pleaser! Perfect for anyone searching for a delicious vegan pasta recipe packed with bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 12 ounces bowtie pasta
- 2 cups fresh basil leaves
- 0.25 cup pine nuts
- 0.25 cup nutritional yeast
- 2 large garlic cloves
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.33 cup olive oil
- 0.25 cup water
- 1 cup cherry tomatoes
- 2 cups baby spinach leaves
Instructions
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, typically about 10-12 minutes.
While the pasta is cooking, prepare the basil pesto. In a food processor, combine fresh basil leaves, pine nuts, nutritional yeast, garlic cloves, fresh lemon juice, sea salt, black pepper, and water.
Pulse the ingredients several times, then slowly add the olive oil while the processor is running until the pesto is smooth and creamy. Adjust seasoning with more salt or lemon juice if desired.
Slice the cherry tomatoes in half and set aside.
Once the pasta is cooked, reserve 1/3 cup of pasta water and then drain the pasta. Return the pasta to the pot.
Add the pesto sauce to the pasta, along with the reserved pasta water to help mix the sauce evenly.
Add the cherry tomatoes and baby spinach leaves to the pot, tossing everything together until well combined and the spinach has wilted slightly from the heat of the pasta.
Serve the pasta immediately, garnishing with additional pine nuts or nutritional yeast if desired.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 18.2 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1072 mg | 23% | |
*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.
