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Vegan Pesto Pasta

This vegan pesto pasta combines fresh herbs, toasted nuts, and bright lemon with perfectly cooked al dente pasta, creating a vibrant, silky sauce that serves as a fresh canvas for seasonal vegetables. The dish features a smooth, flavorful pesto coating each strand of pasta, making it both comforting and adaptable to whatever produce you have on hand.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cups fresh basil leaves bright green and fragrant
  • 3 cloves garlic peel and mince
  • 1/4 cup toasted pine nuts or substitute walnuts or sunflower seeds
  • 2 tablespoons fresh lemon juice brightens the pesto
  • 1/4 cup nutritional yeast adds cheesy flavor
  • 1/2 cup extra virgin olive oil for blending and creaminess
  • 1 teaspoon sea salt or to taste
  • 8 oz pasta (spaghetti, linguine, or your choice) preferably gluten-free if desired

Equipment

  • Large pot
  • Blender or food processor
  • Skillet
  • Measuring cups and spoons
  • Large Mixing Bowl

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add your pasta and cook until just al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Shake the skillet occasionally to prevent burning.
  3. In your blender or food processor, combine the basil leaves, minced garlic, toasted pine nuts, lemon juice, nutritional yeast, and salt. Pulse a few times to start breaking down the herbs.
  4. While blending, slowly drizzle in the olive oil until the pesto becomes smooth and silky, scraping down the sides as needed. Taste and adjust salt or lemon if desired.
  5. If the pesto feels too thick to coat the pasta evenly, add a splash of the reserved pasta water, a little at a time, blending until you reach a creamy, coatable consistency.
  6. Transfer the drained pasta to a large mixing bowl. Pour the fresh pesto over the hot pasta and toss gently to coat each strand evenly. Add more pasta water if needed to loosen the sauce.
  7. Serve the pesto pasta immediately, garnished with extra nuts or fresh herbs if desired. Drizzle with a little olive oil for extra shine and flavor.

Notes

Feel free to add seasonal veggies like roasted cherry tomatoes or sautéed zucchini for extra color and flavor. Store leftovers in an airtight container in the fridge for up to 2 days, and reheat gently with a splash of water or oil.