Vegan Fusilli Pasta with Pesto
Get ready to indulge in a wholesome and vibrant meal with this Vegan Fusilli Pasta with Pesto! Featuring tender, al dente fusilli coated in a creamy basil pesto, this recipe is a plant-based twist on a classic Italian favorite. The pesto is a luscious blend of fresh basil leaves, rich pine nuts, tangy lemon juice, and the nutty depth of nutritional yeast, making it completely dairy-free yet irresistibly cheesy. Cherry tomatoes add a burst of sweetness, while baby spinach offers a nutritious, earthy touch. With just 25 minutes from start to finish, this quick and easy recipe is perfect for weeknight dinners, meal prep, or entertaining guests. Serve it as-is or pair it with your favorite side dish for a nourishing, flavor-packed vegan meal!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 400 grams fusilli pasta
- 2 cups fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1/4 cup pine nuts
- 3 tablespoons nutritional yeast
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 200 grams cherry tomatoes
- 2 cups baby spinach
Instructions
Bring a large pot of salted water to a boil.
Add the fusilli pasta and cook according to the package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, prepare the pesto. In a food processor, combine the basil leaves, olive oil, pine nuts, nutritional yeast, garlic cloves, lemon juice, salt, and black pepper.
Process the mixture until smooth, scraping down the sides as needed. Adjust seasoning to taste.
Halve the cherry tomatoes and set them aside.
Once the pasta is cooked, drain it and return it to the pot.
Stir in the pesto sauce, ensuring all the pasta is evenly coated.
Gently fold in the cherry tomatoes and baby spinach, allowing the spinach to wilt slightly from the heat of the pasta.
Serve immediately, garnishing with additional basil leaves if desired.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 2.5 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 375 mg | 8% | |
*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.
