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Packed with spinach, basil, toasted almonds and garlic, get ready to bless your pasta with a whole heap of flavor! A convenient bonus is that this whole dish can be prepared in less than 20 minutes, perfect for a speedy evening meal.

Spinach Pesto Pasta With Almond Parmesan [Vegan]

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Cooking Time

10

Ingredients You Need for Spinach Pesto Pasta With Almond Parmesan [Vegan]

For the Pasta:

  • 2 cups pasta
  • 1/2 cup peas

For the Spinach Pesto:

  • 4 garlic cloves
  • 2 cups spinach
  • 1/2 cup basil, packed
  • 1/4 cup almonds
  • 1/4 cup olive oil
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1 lemon, juiced

For the Almond Parmesan:

  • 1 cup almonds
  • 1/2 cup nutritional yeast
  • 1 teaspoon salt

How to Prepare Spinach Pesto Pasta With Almond Parmesan [Vegan]

  1. Preheat oven to 300°F. Add all almonds (1 1/4 cups) to a large baking tray and toast in the oven for 7 mins. Allow to cool and set aside 1/4 cup of almonds for the pesto. Prepare parmesan by adding remaining almonds, nutritional yeast and salt to a blender. Pulse until crumbly. Set aside in a jar.
  2. Prepare pesto by adding all pesto ingredients to a blender and process until smooth. Add more lemon juice or oil if it’s too thick. It should be thick, but pour slowly off a spoon.
  3. Cook pasta according to packet instructions. Add in peas during the last minute of cooking. Drain, then return to the pan and stir through 2 heaped tablespoons of pesto. Serve immediately and sprinkle with a tablespoon of almond parmesan. Garnish with fresh basil leaves.
  4. Remaining pesto can be kept fresh for up to a week by covering with olive oil and storing in a jar in the fridge. Leftover almond parmesan can be stored in a jar at room temperature for up to two weeks.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Harriet Porterfield

See My Recipes

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan food. She’s a self-taught cook and has been vegan for over 12 years. She’s always loved cooking and baking and has a weakness for dessert. Bo hopes to inspire you to try more plant-based recipes and aims to create easy-to-prepare, beautiful, vibrant vegan food that tastes delicious.

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