Vegan Pasta al Pesto
Elevate your weeknight meal game with this vibrant and satisfying Vegan Pasta al Pesto! Bursting with fresh, herbaceous flavors from fragrant basil and creamy toasted pine nuts, this plant-based twist on the classic Italian favorite is as wholesome as it is delicious. Nutritional yeast lends a cheesy undertone, while a hint of zesty lemon juice brightens the rich olive oil-based pesto sauce. This quick 25-minute recipe ensures a silky, perfectly coated spaghetti dish that can be customized with juicy cherry tomatoes and tender baby spinach for added texture and nutrition. Perfect for vegan and non-vegan eaters alike, this easy pasta dish delivers bold flavors with minimal effort—ideal for busy nights and made to impress! Serve it alongside a crisp side salad and enjoy a comforting yet refreshing meal.
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Recipe Information
Ingredients
- 12 oz spaghetti or other pasta
- 2 cups fresh basil leaves
- 0.25 cup pine nuts
- 2 large garlic cloves
- 0.25 cup nutritional yeast
- 2 tbsp lemon juice
- 0.33 cup extra virgin olive oil
- 0.25 cup water
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup cherry tomatoes (optional)
- 2 cups baby spinach (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a dry skillet over medium heat, toast the pine nuts for about 2-3 minutes until fragrant and lightly golden, stirring frequently. Remove from heat and let cool.
In a food processor, combine the basil leaves, toasted pine nuts, garlic cloves, nutritional yeast, lemon juice, salt, and black pepper. Pulse several times to coarsely chop.
With the processor running, slowly stream in the olive oil and water until the mixture is smooth and creamy. Scrape down the sides as necessary. Adjust seasoning with salt and pepper if needed.
In a large mixing bowl, combine the cooked spaghetti with the pesto sauce, tossing to evenly coat. If the pasta seems dry, add reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Optionally, add halved cherry tomatoes and fresh baby spinach to the pasta for extra flavor and nutrition. Toss to combine.
Serve immediately, garnishing with additional toasted pine nuts and fresh basil if desired. Enjoy your delicious Vegan Pasta al Pesto!
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 9.6 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1787 mg | 38% | |
*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.
