Can I make the pesto ahead of time for this recipe?

Yes, you can prepare the basil and pine nut pesto in advance and store it in an airtight container in the refrigerator for up to 3-4 days.

What kind of pasta works best for this pesto dish?

Any pasta noodle you prefer will work well; the recipe specifies 12 ounces of pasta noodles cooked until al dente.

How do I get the pesto to stick well to the pasta?

After straining, add the cooked noodles back to the pot and immediately pour in the pesto, tossing to combine thoroughly while the pasta is still warm.

What gives this vegan pesto a 'cheesy' flavor?

Nutritional yeast is added to the pesto mixture, providing a savory, cheesy depth without using any dairy products.

Can I adjust the texture of the homemade pesto?

Yes, the recipe instructs to blend until combined but still with some texture, so you can pulse more or less in the food processor to achieve your desired consistency.

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Pesto Pasta
[Vegan]

HS By: Hannah Sunderani

Author Bio

Hannah Sunderani started the blog Two Spoons to bring you plant-based recipes worth sharing. Her... Read More

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A bowl of vibrant green vegan pesto pasta, tossed with fresh basil and pine nuts, ready to be served.

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Pesto Pasta [Vegan]

Dairy Free

Vegan

Say hello to this delicious Vegan Pesto Pasta recipe! It’s bright and tangy, herby and comforting. And it’s a very quick and easy vegan dinner that you can whip together in 20. Needless to say, it’s absolutely gorgeous drizzled over noodles for vegan pesto pasta.

Ingredients You Need for Pesto Pasta [Vegan]

2 cups basil tightly packed
1/3 cup pine nuts
2 cloves garlic
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1/4 teaspoon sea salt
1/3 cup olive oil
12 ounces of pasta noodles
sea salt for pasta

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How to Prepare Pesto Pasta [Vegan]

In a food processor with the S-shape blade, add the basil, pine nuts and garlic. Pulse a few times to chop. Then add the lemon juice nutritional yeast and 1/4 teaspoon sea salt, pulse again to roughly combine. Turn food processor to a low speed and drizzle in the olive oil. Continue blending together until the mixture is combined, but there is still some texture. Place to the side.
Heat a large pot of boiling water and add the pasta noodles and a generous pinch of sea salt. Cook until al-dente (about 7 mins). Strain and add the noodles back to the pot. Pour in the pesto and toss to combine. Transfer to bowls and serve.