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Two white bowls filled with pesto covered spaghetti and a dollop of pesto in the middle. Placed around the bowls there are two forks, basil for garnish, and salt.
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Vegan Pesto Pasta

This Vegan Pesto Pasta is irresistibly delicious, with a rich and flavorful pesto sauce that’s completely plant-based and dairy-free.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 230kcal
Author Danielle Brown
Cost $7

Equipment

Ingredients

  • 1 16 oz box of pasta any kind of pasta you prefer
  • 3 cups basil fresh
  • 1 cup spinach
  • ½ cup cashews raw
  • 2 tablespoon lemon juice
  • ¼ cup nutritional yeast
  • 2 cloves garlic or 1 teaspoon garlic powder
  • ¼ cup olive oil
  • ½ teaspoon salt pink salt
  • ⅓ cup pasta water

Instructions

  • Boil your pasta. While pasta is boiling, blend all ingredients in food processor until completely combined, scraping down the sides as necessary. save ⅓ cup of the pasta water to add to the food processor.
  • Strain pasta (rinse if gluten-free), then mix pesto into pasta.
  • Serve and enjoy!

Notes

  • If using spaghetti noodles and they don’t fit in the pot at first, break the noodles in half before putting them in the water so they fit and can cook evenly.
  • Make a double batch of pesto and use the extra on top of avocado toast, as a dip, or swirled into my Dairy-Free No-Boil Pasta Bake.
  • Use any type of pasta.
  • Adjust pesto accordingly with more olive oil to thin or more spinach to thicken. Scrape down the sides in between blending.

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 8g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 300mg | Potassium: 271mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1653IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg
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