Here’s a simple and delicious recipe for Vegan Pesto Pasta. This plant-based version of pesto uses nuts, fresh basil, and nutritional yeast to give you that classic pesto flavor, without any dairy.
Yield: 4-6 Servings
Ingredients:
For the Pesto:
- 2 cups fresh basil leaves (packed)
- 1/4 cup pine nuts (or walnuts, cashews, or almonds for a cheaper alternative)
- 1-2 cloves garlic (to taste)
- 2 tbs nutritional yeast
- 1/3 cup extra virgin olive oil
- 1-2 tablespoons lemon juice (to brighten the flavor)
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1-2 tablespoons water (optional, for thinning if needed)
For the Pasta:
- 12 oz (340 g) pasta (spaghetti, penne, fusilli, or your favorite shape)
- Salt (for the pasta water)
Optional Add-ins/Extras:
- Cherry tomatoes, halved
- Roasted vegetables (like zucchini, bell peppers, or asparagus)
- Vegan Parmesan cheese (store-bought or homemade)
- Fresh basil for garnish
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions, usually 8-10 minutes, until al dente.
- Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta.
2. Make the Pesto:
- While the pasta is cooking, add the fresh basil, pine nuts, garlic, nutritional yeast, lemon juice (if using), salt, and pepper to a food processor or high-speed blender.
- Pulse a few times to start breaking everything down. Then, with the motor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency.
- Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
3. Toss the Pasta with Pesto:
- Add the drained pasta back to the pot or a large mixing bowl. Add the pesto and toss to coat, adding reserved pasta cooking water a little at a time if you need to thin the pesto or make it creamier.
- Toss until the pasta is well coated in the pesto sauce.
4. Serve:
- Serve immediately with any optional add-ins like halved cherry tomatoes, roasted veggies, or a sprinkle of vegan Parmesan cheese.
- Garnish with fresh basil for an extra pop of color and flavor.
Tips:
- Storage: Vegan pesto can be stored in an airtight container in the fridge for up to 4 days. To prevent browning, drizzle a little olive oil over the surface before sealing the container.
- For a Creamier Pesto: Add 1/4 cup of cashews (soaked for 30 minutes if using raw) to the pesto mixture for a creamy texture.
- Nuts and Seeds: If you don’t have pine nuts, you can swap them with walnuts, almonds, or sunflower seeds for a more budget-friendly version.
- Adding Protein: For extra protein, you can mix in some cooked chickpeas or serve the pasta with vegan meatballs or grilled tofu.
