Vegan Pasta with Pesto and Cheese
Indulge in the vibrant flavors of this Vegan Pasta with Pesto and Cheese—a quick, delicious, and dairy-free twist on a classic Italian favorite! Perfectly al dente vegan spaghetti is coated in a velvety homemade pesto sauce made from fresh basil, creamy pine nuts, nutritional yeast, and garlic, creating an irresistible burst of herbal richness. A hint of lemon juice brightens the dish, while halved cherry tomatoes add a pop of sweetness and color. Finished with a generous sprinkle of vegan parmesan cheese, this plant-based pasta dish is as comforting as it is wholesome. Ready in just 25 minutes, this recipe is ideal for busy weeknights and special dinners alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Vegan spaghetti
- 60 grams Fresh basil leaves
- 40 grams Pine nuts
- 3 tablespoons Nutritional yeast
- 2 Garlic cloves
- 1 tablespoon Lemon juice
- 60 milliliters Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 grams Vegan parmesan cheese
- 150 grams Cherry tomatoes (halved)
Instructions
Bring a large pot of salted water to a boil. Add the vegan spaghetti and cook according to package instructions until al dente.
While the pasta is cooking, prepare the vegan pesto. In a food processor, combine fresh basil leaves, pine nuts, nutritional yeast, and peeled garlic cloves. Pulse until the ingredients are finely chopped.
Add lemon juice, olive oil, salt, and black pepper to the food processor. Blend until the mixture becomes a smooth and creamy pesto. Scrape down the sides as needed to ensure everything is well combined.
Taste the pesto and adjust seasoning if necessary.
Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
Return the pasta to the pot over low heat. Add the pesto and toss to coat the spaghetti evenly. Use the reserved pasta water a little at a time to thin out the pesto if it seems too thick, ensuring the pasta is well coated.
Add halved cherry tomatoes to the pasta and gently mix to combine. Allow them to warm through for about 2 minutes.
Serve the pasta in bowls, topped with a generous sprinkle of vegan parmesan cheese.
Garnish with additional fresh basil leaves and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2127 mg | 92% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 13.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1721 mg | 37% | |
*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.
