Delicious and Nutritious Vegan Pesto Pasta Recipe

Ingredients

  • 2 cups of fresh basil leaves
  • 3 cloves of garlic
  • 1/2 cup of pine nuts
  • 2/3 cup of extra-virgin olive oil
  • 1/2 cup of nutritional yeast
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 pound of pasta (your preference, but typically spaghetti or linguini)

Steps and instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In the meantime, prepare the pesto. Combine the basil, garlic, pine nuts, nutritional yeast, salt, and pepper in a food processor or blender.
  3. Process until finely chopped.
  4. With the machine running, slowly drizzle in the olive oil. Continue to process until the mixture is well combined and smooth.
  5. Taste and adjust the seasoning if needed.
  6. In a large mixing bowl, combine the cooked pasta and pesto. Toss until the pasta is well coated.
  7. Serve immediately, optionally garnishing with additional nutritional yeast or fresh basil leaves.

Tools for making

Recipe variations

  • Use different herbs: Instead of basil, try using cilantro, parsley, or a combination of herbs.
  • Experiment with nuts: Substitute pine nuts with walnuts, almonds, or cashews for a different flavor and texture.
  • Add vegetables: Mix in sautéed or roasted vegetables such as cherry tomatoes, sun-dried tomatoes, artichoke hearts, or roasted red peppers for added depth and color.
  • Include greens: Blend some spinach, kale, or arugula along with the basil for a more nutritious and vibrant pesto.
  • Make it nut-free: Replace the pine nuts with seeds like pumpkin seeds or sunflower seeds for a nut-free version.
  • Try different oils: Use avocado oil, walnut oil, or even a flavored olive oil to infuse a unique taste into the pesto.
  • Add a kick: If you like spice, add a pinch of red pepper flakes or a dash of hot sauce to the pesto for some heat.
  • Make it creamy: Mix in some vegan cream cheese or cashew cream to make the pesto sauce creamier and richer.
  • Customize the pasta: Instead of traditional wheat pasta, use gluten-free pasta or try varieties made from chickpeas, lentils, or quinoa.
  • Enhance with toppings: Sprinkle vegan Parmesan cheese, toasted breadcrumbs, or chopped nuts on top of the finished dish for added flavor and texture.

Recipe overview

Enjoy the flavors of Italy with this delicious Vegan Pesto Pasta. The recipe is easy to follow and requires simple ingredients. The highlight of this dish is the homemade pesto, a fresh and aromatic combination of basil, garlic, pine nuts, and nutritional yeast for that cheesy flavor. The pesto is then tossed with your favorite pasta for a satisfying meal. Ready in just 30 minutes, this Vegan Pesto Pasta is perfect for a quick weeknight dinner or a leisurely weekend lunch. Whether you're vegan or not, you'll love this healthy and flavorful twist on a classic Italian dish. Serve it hot and enjoy the burst of flavors!

Common questions

  1. Can I use other nuts instead of pine nuts? Absolutely! If you have a nut allergy or prefer a different flavor, you can substitute pine nuts with walnuts, almonds, cashews, or even sunflower seeds.
  2. Is nutritional yeast necessary for this recipe? Nutritional yeast adds a cheesy flavor to the pesto. However, if you don't have any or prefer not to use it, you can omit it from the recipe.
  3. Can I make the pesto in advance? Yes! You can make the pesto ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Just give it a good stir before using.
  4. Can I freeze the pesto? Absolutely! Pesto freezes well. Transfer the pesto to an airtight container or ice cube trays, then freeze for up to 3 months. Thaw it in the refrigerator overnight or at room temperature before using.
  5. Can I use dried basil instead of fresh basil? While fresh basil provides the best flavor, you can use dried basil if fresh is not available. Use about 1/3 cup of dried basil for every 2 cups of fresh basil in the recipe.
  6. Can I use a different type of pasta? Yes! Feel free to use your favorite type of pasta for this recipe. Spaghetti and linguini work well, but you can try penne, fusilli, or any other pasta shape you enjoy.

Serving dishes and utensils

Origin stories

Pesto is a staple sauce that hails from Genoa, a coastal city in Northern Italy. The name comes from the Italian verb "pestare" which means "to crush", a reference to the original method of preparation with a marble mortar and pestle. Traditional pesto includes basil, garlic, pine nuts, Parmesan cheese, and olive oil. However, this vegan version swaps out the Parmesan for nutritional yeast, an ingredient known for its cheese-like flavor and high vitamin B content, making it a popular substitute in vegan cooking. Just like the original recipe, this vegan pesto maintains the spirit of Italian cuisine, focusing on fresh, high-quality ingredients combined in a way that allows each one to shine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.