Vegan Classic Basil Pesto Pasta
Transform your weeknight dinners with this vibrant Vegan Classic Basil Pesto Pasta, a plant-based twist on the beloved Italian favorite. Featuring fresh basil leaves, creamy pine nuts, and nutritional yeast for a cheesy, umami depth, this quick and easy recipe is bursting with flavor. A drizzle of extra virgin olive oil and a splash of lemon juice lend richness and brightness to the silky pesto sauce, while juicy cherry tomatoes add pops of sweetness to perfectly cooked al dente pasta. Ready in under 30 minutes, this wholesome dish is not only dairy-free but also packed with nutrients, making it ideal for busy vegans or anyone seeking delicious, hearty comfort food with a healthy touch. Perfectly balanced and endlessly adaptable, this basil pesto pasta recipe will become your go-to for effortless meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Spaghetti or any pasta of choice
- 2 cups Fresh basil leaves
- 0.5 cup Pine nuts
- 0.25 cup Nutritional yeast
- 2 large Garlic cloves
- 0.5 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 grams Cherry tomatoes
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/4 cup of pasta water and then drain the pasta.
While the pasta is cooking, prepare the pesto. In a food processor or blender, combine the fresh basil leaves, pine nuts, nutritional yeast, and garlic. Pulse until the mixture is finely chopped.
With the food processor running, slowly add the extra virgin olive oil in a steady stream until the pesto is smooth and creamy.
Add lemon juice, salt, and black pepper to the pesto. Pulse a few more times to incorporate. Taste and adjust seasoning if necessary.
Halve the cherry tomatoes and set aside.
In a large mixing bowl, combine the cooked pasta, prepared pesto, and halved cherry tomatoes. Toss well to coat the pasta with the pesto evenly.
If the pasta seems dry, add a bit of the reserved pasta water until the desired consistency is reached.
Serve immediately, with additional nutritional yeast sprinkled on top if desired.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 8.1 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1111 mg | 24% | |
*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.
