Vegan pesto pasta is a staple in my kitchen because it’s quick, satisfying, and versatile. I often make it on weeknights when I want something fresh but don’t have much time to cook. The aroma of fresh basil and garlic fills the kitchen, making it inviting even before the first bite.

What makes this recipe special is its creamy texture without any dairy, achieved by blending nuts and nutritional yeast. The bright green pesto coats the pasta perfectly, offering a balance of herbaceous and nutty flavors. I usually serve it with a simple side salad or roasted vegetables for a complete meal.

This dish holds up well as leftovers and can be enjoyed warm or at room temperature, making it great for packed lunches or casual dinners. It’s a reliable go-to when I want something plant-based but still full of flavor and texture.

Quick Facts

Why You’ll Love It

This vegan pesto pasta is a flavorful, easy-to-make meal that satisfies without dairy or animal products. It combines fresh herbs, nuts, and simple pantry staples for a creamy sauce that clings to every strand of pasta.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

Gather fresh basil, nuts, and pantry staples to create the pesto, plus your choice of pasta. This recipe uses cashews for creaminess and nutritional yeast for a cheesy flavor without dairy.

• 12 oz (340 g) pasta (spaghetti, linguine, or penne)
• 2 cups fresh basil leaves, packed
• 1/3 cup raw cashews (soaked in hot water for 10 minutes)
• 3 cloves garlic
• 1/4 cup nutritional yeast
• 1/3 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt, adjust to taste
• 1/4 teaspoon black pepper
• Optional: 2 tablespoons pine nuts or walnuts for garnish

Step-by-Step Instructions

Making this vegan pesto pasta involves cooking the pasta, blending the pesto ingredients until smooth, and combining them while the pasta is warm. Follow these steps for a creamy, flavorful dish.

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, drain soaked cashews and add them to a blender or food processor.
3. Add basil leaves, garlic, nutritional yeast, lemon juice, salt, and pepper to the blender.
4. Pulse ingredients while slowly streaming in olive oil until the pesto is smooth and creamy. Add a little pasta water if needed to thin the sauce.
5. Taste and adjust seasoning, adding more salt, lemon juice, or nutritional yeast as desired.
6. Toss the hot pasta with the pesto until well coated. Add reserved pasta water a tablespoon at a time if the sauce needs loosening.
7. Serve immediately, garnished with pine nuts or walnuts if using.

Chef Tips

To get the best texture and flavor from your pesto, keep a few tips in mind. These will help you balance creaminess and brightness while making the process smoother.

• Soak cashews in hot water to soften for a smoother pesto.
• Use fresh basil for the brightest flavor; avoid wilted leaves.
• Add pasta water gradually to control sauce consistency.
• Pulse the blender instead of running continuously to avoid overheating and dulling the basil.
• Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent browning.

Substitutions

If you don’t have cashews or want to try different nuts, or if you’re missing nutritional yeast, here are some substitutions that work well in this recipe.

• Use almonds or walnuts instead of cashews for a different nutty flavor.
• Replace nutritional yeast with vegan parmesan or omit if unavailable.
• Swap lemon juice with lime juice for a slightly different citrus note.
• Use sunflower seeds or pumpkin seeds if allergic to tree nuts.

Storage & Reheating

You can store leftover vegan pesto pasta for easy meals later. Proper storage keeps the flavors fresh and the texture appealing.

• Refrigerate leftovers in an airtight container for up to 3 days.
• Stir in a splash of water or olive oil before reheating to loosen the sauce.
• Reheat gently on the stovetop or in the microwave until warmed through.
• Pesto sauce alone can be frozen in ice cube trays for up to 3 months.

Perfect Pairings

This vegan pesto pasta pairs well with light, fresh sides and beverages that complement its herbal notes without overpowering them.

• Simple mixed green salad with lemon vinaigrette
• Roasted cherry tomatoes or asparagus
• Crisp white wine like Sauvignon Blanc
• Grilled or roasted vegetables

FAQs

Here are answers to common questions about making and customizing vegan pesto pasta to help you get the best results.

Nutritional Note

This vegan pesto pasta provides healthy fats from nuts and olive oil, along with carbohydrates from pasta and vitamins from fresh basil. Nutritional content varies based on pasta type and portion size.