Vegan Pasta with Pesto Sauce
Indulge in the vibrant flavors of homemade Vegan Pasta with Pesto Sauce, a plant-based twist on an Italian classic that's perfect for weeknight dinners or special occasions. This recipe combines al dente dried pasta with a rich, velvety pesto made from fresh basil, pine nuts, nutritional yeast, and zesty lemon juice—all blended to perfection with garlic and olive oil for a dairy-free delight. In just 25 minutes, you’ll have a dish bursting with freshness and layered with flavors of garlic, herbs, and tangy citrus. Garnish with juicy cherry tomatoes and vegan Parmesan for an Instagram-worthy finish. Whether you opt for spaghetti or penne, this easy vegan recipe is a surefire crowd-pleaser that's both wholesome and incredibly delicious. Perfect for anyone looking for plant-based, dairy-free, and quick pasta recipes!
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Recipe Information
Ingredients
- 400 grams Dried Pasta (your choice, e.g., spaghetti, penne)
- 2 cups Fresh Basil Leaves
- 1/2 cup Pine Nuts
- 1/4 cup Nutritional Yeast
- 3 large Garlic Cloves
- 2 tablespoons Lemon Juice
- 1/2 cup Olive Oil
- 2 tablespoons Water
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 cup Cherry Tomatoes (optional, for garnish)
- 1/4 cup Vegan Parmesan (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente.
While the pasta cooks, prepare the pesto sauce. In a food processor, combine the basil leaves, pine nuts, nutritional yeast, and peeled garlic cloves.
Blend the ingredients until coarsely chopped.
Add the lemon juice, salt, and black pepper, and process again until well combined.
Slowly drizzle in the olive oil and water while the food processor is running, until the pesto reaches your desired consistency.
Taste and adjust seasoning as necessary.
Once the pasta is cooked, drain it and reserve a cup of the pasta cooking water.
In a large bowl, combine the cooked pasta and the pesto sauce. Toss until the pasta is evenly coated, adding a little reserved pasta water if needed to achieve a creamy consistency.
Transfer the pasta to serving plates. Top with halved cherry tomatoes and vegan parmesan if using.
Serve immediately and enjoy your vegan pasta with pesto sauce!
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 21.8 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2887 mg | 61% | |
*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.
