Vegan Pasta al Pesto
Indulge in the vibrant, herbaceous flavors of Vegan Pasta al Pesto, a dairy-free twist on the classic Italian favorite that’s ready in just 25 minutes! This recipe features al dente spaghetti coated in a luscious homemade pesto sauce made with fresh basil, toasted pine nuts, and a hint of garlic, all brought together by nutritional yeast for a cheesy, umami-rich depth without the cheese. A splash of zesty lemon juice and creamy extra virgin olive oil elevate the sauce to silky perfection. For a customizable twist, toss in sweet cherry tomatoes or tender baby spinach for added color and nutrition. This easy-to-make vegan pasta dish is perfect for weeknight dinners, meal prepping, or impressing guests with a plant-based Italian masterpiece. Serve it as is or pair it with a crisp green salad for a complete meal!
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Ingredients
- 12 oz spaghetti or other pasta
- 2 cups fresh basil leaves
- 0.25 cup pine nuts
- 2 large garlic cloves
- 0.25 cup nutritional yeast
- 2 tbsp lemon juice
- 0.33 cup extra virgin olive oil
- 0.25 cup water
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup cherry tomatoes (optional)
- 2 cups baby spinach (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2
In a dry skillet over medium heat, toast the pine nuts for about 2-3 minutes until fragrant and lightly golden, stirring frequently. Remove from heat and let cool.
Step 3
In a food processor, combine the basil leaves, toasted pine nuts, garlic cloves, nutritional yeast, lemon juice, salt, and black pepper. Pulse several times to coarsely chop.
Step 4
With the processor running, slowly stream in the olive oil and water until the mixture is smooth and creamy. Scrape down the sides as necessary. Adjust seasoning with salt and pepper if needed.
Step 5
In a large mixing bowl, combine the cooked spaghetti with the pesto sauce, tossing to evenly coat. If the pasta seems dry, add reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Step 6
Optionally, add halved cherry tomatoes and fresh baby spinach to the pasta for extra flavor and nutrition. Toss to combine.
Step 7
Serve immediately, garnishing with additional toasted pine nuts and fresh basil if desired. Enjoy your delicious Vegan Pasta al Pesto!
Nutrition Facts
| Serving size | (914.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1517.1 |
| Total Fat 101.9g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 11.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1298.4mg | 0% |
| Total Carbohydrate 131.4g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 9.6g | |
| Protein 34.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 248.3mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 1787.3mg | 0% |
Source of Calories