Description
A vibrant and creamy Vegan Pesto Pasta recipe featuring a fresh basil and pine nut pesto, tossed with spiral pasta and cherry tomatoes. This simple, dairy-free dish is perfect for a quick, flavorful, and healthy meal.
Ingredients
Units
Scale
Pasta
- 200 g pasta (spirals recommended)
- 50 g cherry tomatoes
Pesto
- 1 handful fresh basil leaves
- 2 tbsp pine nuts (divided)
- 2 tbsp quick vegan parmesan
- 2 tbsp olive oil (divided)
- 1 piece garlic clove
- 1 piece lemon (juice only, approx. 2 tbsp)
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and return the pasta to the pot.
- Prepare the pesto: In a blender or food processor, combine fresh basil leaves, 1 tbsp pine nuts, garlic clove, and 1 tbsp olive oil. Pulse until the basil is finely blended. Then, add 2 tbsp vegan parmesan and an extra tbsp olive oil. Blend continuously for another minute. Add 2 tbsp lemon juice, season with salt and pepper, and blend again. If the pesto is too thick, add an additional tbsp of olive oil to thin it out.
- Toss pasta with pesto: Add the freshly made pesto and halved cherry tomatoes to the cooked pasta. Stir gently until everything is well combined.
- Toast pine nuts: In a small dry pan over medium heat, toast the remaining 1 tbsp pine nuts without oil until golden and fragrant, about 2-3 minutes, stirring frequently to avoid burning.
- Serve: Plate the pasta and garnish with extra vegan parmesan and the toasted pine nuts. Enjoy your fresh and delicious vegan pesto pasta!
Notes
- Use spiral pasta for best results as it holds the pesto well.
- Adjust lemon juice and salt to taste according to your preference.
- For a creamier texture, add a small amount of soaked cashews in the pesto blend.
- Quick vegan parmesan can be made easily with nutritional yeast, cashews, and garlic powder if not store-bought.
Nutrition
- Serving Size: 1 serving (approx. 210g)
- Calories: 422 kcal
- Sugar: 1.1 g
- Sodium: 29 mg
- Fat: 15 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 13.2 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1.5 g
- Protein: 13 g
- Cholesterol: 0 mg
