If you know me, it’s no secret that I LOVE pasta, especially vegan pesto pasta (who doesn’t?!). I could eat it every day.

When I started living a healthier lifestyle I knew I would never give up pasta, so as a solution, I found ways to make healthy pasta dishes! Pesto has always been one of my favorites, but traditionally it is filled with cheese, and oil and can be extremely fattening.

My pesto recipe is equally as yummy without any of the guilt. I added my pesto to lentil pasta from Trader Joe’s, I also will often use the quinoa pasta from Trader Joe’s. However, you can use whatever pasta you love!

In addition, it is high in protein, low in fat, high fiber, and will keep you full and satisfied. If you can’t find lentil pasta, you can use whole wheat pasta, brown rice pasta, quinoa pasta, or even zucchini noodles.

This recipe is:

✔️Sugar free
✔️100% yummy


A great and healthy way to add flavor to your cooking is adding fresh herbs. One of my all-time favorite herbs is basil! It is so fresh and adds a little extra love to a meal. In my opinion, the best way to utilize basil is to make it into a fresh pesto..YUM!

Vegan pesto pasta is much healthier than a traditional pesto because it is free of oil and cheese!

Basil Benefits: 

  • reduces inflammation
  • fights cancer
  • natural anti-bacterial properties
  • high in antioxidants
  • clears skin
  • aids in digestion
  • manages diabetes
  • supports liver function
  • detoxes body
  • helps with an upset stomach
  • fights depression + anxiety

I like using lemon in this dish instead of oil. Lemon is filled with vitamin C and provides an extra boost of health to this dish! I prefer to cook without oil to keep refined fats and calories a bit lower.

I add fresh lemon juice to this vegan pesto pasta and it brings a brightness and zing to the dish!

A little note about me, I don’t measure anything when I cook so feel free to tweak any of my recipes. If you like things garlicky add more garlic, if you like spicy, add some spice!


How yummy does this look!?!? If you want to add vegan parmesan to yours like I did, I used the minimalist baker recipe.

I am ready to dig into this! Who’s coming over to share this vegan pesto pasta with me?!

vegan pesto pasta

Parsley Pesto

If you want to try something different, you should try my parsley pesto recipe in addition to this amazing vegan basil pesto pasta. Parsley pesto is soo yummy too and that recipe is completely nut-free. I urge you to make both!

Also, if you make both, I would love to hear your thoughts on which one turned out to be your favorite!

Social Media

I would love to see your creations! Tag me on Facebook or Instagram @CodeGreenWellness if you make this recipe. What are you waiting for?! Get cooking! #CodeGreenWellness #LetsGetHealthyNow

I love when I see you all sharing my recipes!

Vegan Pesto Pasta (oil-free)

This vegan whole foods plant-based no oil pesto recipe is seriously so good! It can be made gluten-free by using gluten-free noodles. 
prep time 10 minutes
total time 10 minutes

the ingredients

  • 16 oz of your favorite pasta I like quinoa, lentil or chickpea pasta
  • 3 cups fresh basil
  • 3 cups fresh baby spinach
  • 3/4 cup raw cashews
  • 1-2 lemons juiced 1 large lemon or two smaller lemons
  • 1/4 cup nutritional yeast
  • 2-3 garlic cloves or 1 tsp garlic powder
  • 1/2 tsp pink salt add more to taste


  • Boil your pasta. While pasta is boiling, blend all ingredients in food processor until completely combined, scraping down the sides as necessary. 
  • Strain pasta (rinse if gluten-free), then mix pesto into pasta.
  • Serve and enjoy! 

In good health,


If you are interested in working with a plant-based holistic health coach, email me at to schedule your FREE initial consultation!

Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Mike says:

    Hi this recipe looks great. Gonna have to try it. When measuring cups of basil and spinach, do you measure whole leaves or chopped? Thanks5 stars

    1. Alison Shaw says:

      I measured whole leaves and it turned out great!
      I’m wondering if the pesto can be made in advance and frozen.5 stars