Vegan Pesto Pasta

A bowl of vegan pesto pasta served on a cutting board surrounded by various pesto ingredients.

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5 from 7 votes

This vibrant, homemade vegan pesto is a fragrant blend of fresh basil, rich olive oil, toasted pine nuts, and savory garlic, brought together with a touch of lemon juice and a generous helping of nutritional yeast. The result is a silky, herbaceous sauce bursting with bright flavor and a subtle nuttiness. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables, this pesto adds a fresh, gourmet touch to any dish.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 617kcal

Author: Michelle Cehn

Ingredients

For the vegan pesto

4 cups fresh basil leaves
½ cup toasted pine nuts or walnuts, plus extra for garnish
½ cup olive oil
¼ cup freshly squeezed lemon juice
¼ cup nutritional yeast optional
2 cloves garlic
2 teaspoons onion powder
2 teaspoons salt plus more to taste
½ teaspoon black pepper plus more to taste

For the pasta

16 ounces vegan pasta tagliatelle is ideal
1 tablespoon olive oil
1 red onion
2 cups frozen peas
2 small zucchinis about 8 ounces, sliced ¼-inch thick
1 cup fresh spinach

Instructions

For the vegan pesto

In a food processor, combine the basil leaves, pine nuts, olive oil, lemon juice, nutritional yeast (if wanted), onion powder, garlic, salt, and black pepper and blitz until mostly smooth, leaving flecks of basil leaves intact. Set aside.

For the pasta

Cook the pasta according to the instructions on the package.
In another pan, start with heating up the oil. When it’s nice and hot, add the finely sliced red onion and cook for 2 minutes.
Now, add the frozen peas with the sliced zucchini and cook for another 3 minutes.
Add the spinach and season with salt and pepper to taste.
When the pasta is ready, drain it and add it straight into the pan. Turn off the heat and add the pesto in and mix nicely until it coats all the pasta.
Serve with some sprinkled pine nuts on top and enjoy!

Notes

Storage - Store leftover pesto sauce separately in a sealed container in the fridge for up to 10 days. See article above for different ideas for using pesto sauce! Leftover pesto pasta can be stored in an airtight container in the refrigerator for up to a week.

Nutrition