Vegan Pasta with Pesto and Cheese
Indulge in the vibrant flavors of this Vegan Pasta with Pesto and Cheese, a plant-based twist on a classic Italian favorite that's as creamy as it is satisfying. Featuring tender vegan spaghetti tossed in a velvety homemade basil pesto, this dish spotlights nutrient-rich fresh basil, toasty pine nuts, zesty lemon juice, and savory nutritional yeast for a rich umami punch. Halved cherry tomatoes add bursts of sweetness, while a sprinkle of dairy-free parmesan cheese elevates every bite. Ready in just 25 minutes, this quick and easy recipe is perfect for weeknight dinners yet elegant enough for entertaining. Serve it warm and garnished with extra basil and a drizzle of olive oil for a fresh, flavorful meal everyone will love. Keywords: vegan pasta, basil pesto, plant-based dinner, quick vegan recipes.
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Ingredients
- 300 grams Vegan spaghetti
- 60 grams Fresh basil leaves
- 40 grams Pine nuts
- 3 tablespoons Nutritional yeast
- 2 Garlic cloves
- 1 tablespoon Lemon juice
- 60 milliliters Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 grams Vegan parmesan cheese
- 150 grams Cherry tomatoes (halved)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the vegan spaghetti and cook according to package instructions until al dente.
Step 2
While the pasta is cooking, prepare the vegan pesto. In a food processor, combine fresh basil leaves, pine nuts, nutritional yeast, and peeled garlic cloves. Pulse until the ingredients are finely chopped.
Step 3
Add lemon juice, olive oil, salt, and black pepper to the food processor. Blend until the mixture becomes a smooth and creamy pesto. Scrape down the sides as needed to ensure everything is well combined.
Step 4
Taste the pesto and adjust seasoning if necessary.
Step 5
Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
Step 6
Return the pasta to the pot over low heat. Add the pesto and toss to coat the spaghetti evenly. Use the reserved pasta water a little at a time to thin out the pesto if it seems too thick, ensuring the pasta is well coated.
Step 7
Add halved cherry tomatoes to the pasta and gently mix to combine. Allow them to warm through for about 2 minutes.
Step 8
Serve the pasta in bowls, topped with a generous sprinkle of vegan parmesan cheese.
Step 9
Garnish with additional fresh basil leaves and a drizzle of olive oil, if desired.
Nutrition Facts
| Serving size | (696.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1623.1 |
| Total Fat 108.6g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 19.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2127.3mg | 0% |
| Total Carbohydrate 133.3g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 13.2g | |
| Protein 42.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 227.1mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1720.8mg | 0% |
Source of Calories