Vegan Pesto Pasta
This vegan pesto pasta is fresh, creamy, and easy to make with basil, garlic, olive oil, walnuts, lemon juice, and nutritional yeast. A simple plant-based version of the Italian classic, perfect for a quick lunch, dinner, or elegant summer meal.
Ingredients
- 12 oz Gluten Free Pasta You can use any type of Pasta
- 2 cups Fresh Basil Leaves Or Fresh Parsely
- ½ cup Walnuts You can use any type of nut
- ⅓ cup Extra Virgin Olive Oil
- 2 tbsp Nutritional Yeast
- 1 Clove Garlic, Small
- 1 tbsp Lemon Juice
- ½ tbsp Salt or To Taste
- 2–4 tbsp Cold Water or Ice Cubes
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions.
- While the pasta cooks, add the basil ( or parsely), walnuts, olive oil, nutritional yeast, garlic, lemon juice, salt, and 2 tablespoons of cold water to a blender or food processor.
- Blend until creamy but still slightly textured. Add more cold water, 1 tablespoon at a time, if needed to loosen the pesto.
- Before draining the pasta, reserve a little pasta cooking water.
- Drain the pasta and transfer it to a large mixing bowl.
- Add the pesto to the warm pasta off the heat and mix gently. If needed, add a small amount of reserved pasta water to help the sauce coat the pasta evenly.
- Serve immediately with fresh basil, chopped toasted walnuts, extra nutritional yeast, or confit cherry tomatoes if desired.
You can also use a mix of Parsely + Basil.
Notes
Storage Note:
Store the vegan pesto separately in an airtight container in the refrigerator for up to 3–4 days. To help preserve its color and freshness, cover the surface with a thin layer of olive oil before closing the container. If the pasta is already mixed with the pesto, store it in an airtight container in the refrigerator for up to 1–2 days. Reheat it gently in a pan the next day with a splash of water or plant-based milk to loosen the sauce and restore the texture. Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact pasta, oil, walnuts, toppings, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan pesto pasta, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the sections above the recipe card.
Store the vegan pesto separately in an airtight container in the refrigerator for up to 3–4 days. To help preserve its color and freshness, cover the surface with a thin layer of olive oil before closing the container. If the pasta is already mixed with the pesto, store it in an airtight container in the refrigerator for up to 1–2 days. Reheat it gently in a pan the next day with a splash of water or plant-based milk to loosen the sauce and restore the texture. Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact pasta, oil, walnuts, toppings, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan pesto pasta, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the sections above the recipe card.
Nutrition
Serving: 240gCalories: 572kcalCarbohydrates: 66gProtein: 13gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gCholesterol: 3mgSodium: 178mgPotassium: 209mgFiber: 4gSugar: 1gVitamin A: 639IUVitamin C: 4mgCalcium: 40mgIron: 2mg