pasta
vegan
boiled
everyday
main course
smooth
Italian
all seasons
Hot
Vegan Pasta with Pesto Sauce
Difficulty
easy
Time
27m
Price Category
average
Calories
Very High
This vegan pesto pasta recipe is a truly quick and delicious solution when you crave something light yet satisfying. The perfect harmony of fresh basil, toasted pine nuts, and nutritional yeast guarantees the classic pesto flavor profile, without any dairy. It's an ideal choice for a weeknight dinner or even a quick lunch. Prepare it in minutes and enjoy the Mediterranean flavors!
ingredients
Steps
Prepare the Pesto
In a food processor, combine the basil leaves, toasted pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Pulse to chop, then slowly drizzle in the olive oil while processing until you achieve a creamy yet textured pesto. Taste and adjust seasoning as needed.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve about half a cup of the pasta cooking water.
Combine and Serve
Drain the pasta, then immediately return it to the pot. Add the freshly made pesto and toss thoroughly to coat. If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water until you reach your desired consistency. Serve immediately, garnished with fresh basil.
Extra Tips
► If you don't have pine nuts, you can substitute them with walnuts or cashews in the pesto for a similarly delicious result.
► Always reserve some pasta cooking water; it helps to emulsify the sauce and enhance the pasta's flavor.
► Experiment with other greens like spinach or arugula alongside basil to discover new flavor profiles.
Nutrition
| Per 100g | Per Serving 250g / 8.8 oz | |
|---|---|---|
| Calories | 480 kcal | 1200 kcal |
| Protein | 18g | 45g |
| Fat | 30g | 75g |
| Carbohydrate | 45g | 112g |
| Fiber | 6g | 15g |
| Sugar | 3g | 7g |