Basil Pesto Pasta Recipe Vegan and Deliciously Easy

Nothing beats the fresh, vibrant flavors of a homemade basil pesto pasta, especially when it’s completely vegan! This recipe is a delightful twist on the classic Italian favorite, replacing traditional Parmesan cheese with nutty, plant-based ingredients while maintaining that rich, aromatic punch.

Whether you’re a seasoned vegan or simply looking for a healthier, dairy-free pasta sauce, this basil pesto is bursting with fresh basil, garlic, lemon, and a hint of nutritional yeast to give it that cheesy depth without any animal products.

Perfect for a quick weeknight dinner or a fancy weekend lunch, this vegan basil pesto pasta is not only easy to whip up but also packed with nutrients. Plus, it’s incredibly versatile — toss it with your favorite pasta shape, add some roasted veggies, or even dollop it on crusty bread.

Ready to dive into a bowl of green goodness? Let’s get cooking!

Why You’ll Love This Recipe

This vegan basil pesto pasta recipe is:

• Fresh and flavorful: The basil is the star here, delivering a garden-fresh aroma and taste that brightens every bite.
• Nutritious: Packed with healthy fats from nuts and olive oil, plus vitamins from fresh basil and lemon juice.
• Quick and easy: Ready in under 30 minutes, making it perfect for busy days.
• Customizable: Swap nuts, add greens, or use any pasta you love to make it your own.
• Totally vegan and dairy-free: Enjoy the creamy, cheesy texture without compromising your dietary preferences.

Ingredients

• 3 cups fresh basil leaves (packed, washed and dried)
• 1/2 cup raw cashews (soaked in hot water for 10 minutes for creaminess)
• 3 cloves garlic (peeled)
• 1/4 cup nutritional yeast (for that cheesy flavor)
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon sea salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 12 ounces pasta (spaghetti, linguine, or your favorite vegan pasta)
• Optional: 1/4 cup pine nuts or walnuts (for garnish and extra texture)

Equipment

• Food processor or high-speed blender (to blend the pesto)
• Large pot (for boiling pasta)
• Colander (to drain pasta)
• Measuring cups and spoons
• Spatula or wooden spoon (for mixing pasta and pesto)
• Small bowl (for soaking cashews)

Instructions

1. Prepare the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Soak the cashews: While the pasta cooks, soak the raw cashews in hot water for about 10 minutes to soften them. This step helps create a creamy texture in the pesto.
3. Make the pesto: Drain the cashews and transfer them to your food processor or blender. Add the fresh basil leaves, garlic cloves, nutritional yeast, lemon juice, sea salt, and black pepper.
4. Blend ingredients: Pulse or blend while slowly drizzling in the olive oil. Continue until the mixture is smooth but still has a bit of texture. If the pesto is too thick, add a tablespoon of the reserved pasta water to loosen it up.
5. Toss pasta with pesto: Place the drained pasta back into the pot or a large mixing bowl. Add the pesto and gently toss to coat every strand evenly. If needed, add more reserved pasta water to achieve your desired consistency.
6. Serve and garnish: Transfer the pesto pasta to serving plates. Optionally, sprinkle with pine nuts or walnuts for added crunch and an extra drizzle of olive oil.
7. Enjoy immediately: This dish tastes best fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.

Tips & Variations

“For a nut-free version, substitute the cashews with sunflower seeds or pumpkin seeds. You can also add a handful of spinach or kale for extra greens without overpowering the basil flavor.”

• Customize your nuts: Pine nuts are traditional, but walnuts or almonds make great substitutes.
• Boost the flavor: Add a pinch of red chili flakes for a spicy kick or a splash of white wine vinegar for extra tang.
• Make it creamy: Blend in a ripe avocado for a luscious, creamy texture without oil.
• Storage: Store leftover pesto in a sealed jar with a thin layer of olive oil on top to prevent browning.
• Use with other dishes: This pesto is fantastic not just with pasta but also as a spread for sandwiches or a dip for roasted veggies.

Nutrition Facts

Serving Suggestions

This vegan basil pesto pasta pairs wonderfully with a side of crisp, fresh salad—think arugula with lemon vinaigrette or a simple cucumber and tomato salad. For a heartier meal, add roasted vegetables like cherry tomatoes, zucchini, or bell peppers to the pasta before tossing with pesto.

You can also serve this dish alongside crunchy garlic bread or try it wrapped in a fresh pita with some grilled tofu or tempeh for a satisfying sandwich. For a lighter option, turn it into a cold pasta salad by chilling the pesto-coated pasta and adding olives and sun-dried tomatoes.

If you love this recipe, you might also enjoy our Half Runner Beans Recipe for a tasty side or our delightful Kodiak Banana Muffins Recipe to round out your meal.

Conclusion

Making vegan basil pesto pasta at home is a rewarding and flavorful experience that proves you don’t need dairy to enjoy creamy, cheesy-tasting sauces. With just a handful of fresh ingredients and minimal effort, you can create a vibrant dish bursting with the essence of basil and the richness of nuts and olive oil.

This recipe is perfect for those seeking quick, wholesome meals that satisfy both the palate and the body. Whether you’re cooking for yourself, family, or friends, this vegan pesto pasta promises to be a crowd-pleaser.

Don’t forget to experiment with the tips and variations to make it your own! For more delicious recipes, check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe and the irresistible Glazed Twist Donut Recipe.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Basil Pesto Pasta Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A fresh and flavorful vegan basil pesto pasta that’s quick to prepare. Perfect for a light, healthy meal packed with herbs and nuts.”, “prepTime”: “PT15M”, “cookTime”: “PT10M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“12 oz spaghetti or pasta of choice”, “2 cups fresh basil leaves, packed”, “1/3 cup raw cashews”, “2 cloves garlic”, “1/4 cup nutritional yeast”, “1/2 cup olive oil”, “1 tablespoon lemon juice”, “Salt to taste”, “Black pepper to taste”, “Optional: 1/4 cup toasted pine nuts for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions until al dente.”}, {“@type”: “HowToStep”, “text”: “While pasta cooks, combine basil, cashews, garlic, nutritional yeast, lemon juice, salt, and pepper in a food processor.”}, {“@type”: “HowToStep”, “text”: “Pulse ingredients while slowly adding olive oil until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Drain pasta, reserving 1/4 cup pasta water.”}, {“@type”: “HowToStep”, “text”: “Toss pasta with pesto, adding reserved pasta water as needed to loosen sauce.”}, {“@type”: “HowToStep”, “text”: “Serve immediately, garnished with toasted pine nuts if desired.”}], “nutrition”: {“calories”: “450 kcal”, “proteinContent”: “12 g”, “fatContent”: “28 g”, “carbohydrateContent”: “45 g”}}