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



For the Pasta:

  • 2 cups pasta
  • 1/2 cup peas

For the Spinach Pesto:

  • 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
  • lemon, juiced

For the Almond Parmesan:

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


  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.


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