Vegan Pesto Pasta: A Fresh and Flavorful Plant-Based Dish

Few dishes are as simple yet incredibly satisfying as a bowl of pesto pasta.

The combination of fragrant basil, creamy nuts, and zesty lemon creates a fresh and vibrant sauce that clings beautifully to every bite of pasta.

The best part?

This version is completely vegan, meaning no cheese, but all the flavor.

Whether you're looking for a quick weeknight meal or something impressive for a dinner gathering, this vegan pesto pasta is a must-try.

It’s easy to make, packed with wholesome ingredients, and completely customizable to your own taste.

Ingredients:

For the Pesto:

• 2 cups fresh basil leaves

• 1/3 cup raw cashews (or pine nuts)

• 2 tablespoons nutritional yeast

• 2 cloves garlic

• Juice of 1 lemon

• 1/3 cup extra virgin olive oil

• 1/4 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 2-3 tablespoons water (to thin, as needed)

For the Pasta:

• 12 oz pasta of choice (spaghetti, penne, fusilli, etc.)

• 1/2 cup cherry tomatoes, halved (optional)

• 1/4 cup toasted pine nuts (for garnish, optional)

• Fresh basil leaves, for garnish

Instructions:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente.

Before draining, reserve about 1/2 cup of pasta water.

Drain the pasta and set it aside.

Step 2: Prepare the Pesto

In a food processor or blender, combine the basil, cashews, nutritional yeast, garlic, lemon juice, salt, and black pepper.

Pulse until the mixture starts to break down.

With the processor running, slowly drizzle in the olive oil and continue blending until smooth.

If the pesto is too thick, add 2-3 tablespoons of water, a little at a time, until the desired consistency is reached.

Step 3: Combine Pasta and Pesto

Return the drained pasta to the pot and add the pesto.

Toss to coat the pasta evenly, adding a splash of the reserved pasta water if needed to loosen the sauce.

Step 4: Add Optional Ingredients

For extra flavor and texture, mix in halved cherry tomatoes and toasted pine nuts. Stir everything together gently.

Step 5: Serve and Enjoy!

Divide the pasta among serving plates and garnish with fresh basil leaves and more toasted pine nuts if desired.

Serve immediately and enjoy this fresh and vibrant dish!

Tips & Variations:

• Nut-Free Option: Use sunflower seeds or hemp seeds instead of cashews.

• Oil-Free Version: Substitute the olive oil with avocado or a few tablespoons of extra pasta water.

• Extra Creaminess: Add 1/2 an avocado to the pesto for a richer texture.

• More Greens: Replace half of the basil with spinach or kale for a nutrient boost.

This vegan pesto pasta is proof that simple ingredients can create a dish bursting with flavor.

It’s fresh, light, and packed with all the goodness you’d expect from a homemade meal.

Try it out and let me know how you love to customize yours!💖👇🍹