Dairy-Free Pasta al Pesto
Transform your pasta night with this vibrant and creamy Dairy-Free Pasta al Pesto—packed with flavor and completely free of cheese or cream! This recipe captures the essence of classic pesto using fresh basil, toasted pine nuts, and a surprising hint of nutritional yeast for a rich, cheesy flavor. Tossed with al dente pasta, juicy cherry tomatoes, and tender baby spinach, this dish is as wholesome as it is indulgent. Ready in just 30 minutes, it's perfect for busy weeknights or entertaining guests with plant-based flair. Don't forget to reserve a splash of pasta water for the ultimate silky sauce! Perfectly satisfying, utterly delicious, and 100% vegan, this dairy-free twist on a beloved Italian classic will become a new household favorite.
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Ingredients
- 12 oz dried pasta
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 2 large garlic cloves
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1/3 cup extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup cherry tomatoes
- 1 cup baby spinach
Directions
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
Step 2
In a dry skillet over medium heat, lightly toast the pine nuts until golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning. Remove from heat and let them cool slightly.
Step 3
In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, nutritional yeast, lemon juice, and salt. Pulse a few times until the ingredients are roughly combined.
Step 4
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. You may need to scrape down the sides of the bowl to ensure all ingredients are well combined.
Step 5
Season the pesto with black pepper and additional salt to taste if needed.
Step 6
In a large skillet over medium heat, add the cooked pasta, the pesto, cherry tomatoes, and baby spinach. Toss the mixture gently to combine, adding reserved pasta water, a tablespoon at a time, to create a creamy sauce.
Step 7
Cook until the spinach is wilted and the tomatoes are slightly softened, about 3-4 minutes.
Step 8
Remove from heat and serve immediately, garnished with additional fresh basil leaves if desired.
Nutrition Facts
| Serving size | (729.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2295.5 |
| Total Fat 111.2g | 0% |
| Saturated Fat 14.0g | 0% |
| Polyunsaturated Fat 15.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2419.9mg | 0% |
| Total Carbohydrate 278.3g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 15.5g | |
| Protein 57.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.9mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1681.7mg | 0% |
Source of Calories