What gives this pesto cream sauce its rich, creamy texture?

The sauce achieves its creamy texture by blending unsweetened almond milk, vegan cream cheese, and nutritional yeast until smooth, then simmering it to thicken.

Can I use a different type of pasta for this recipe?

Yes, the recipe specifies 'whole wheat pasta, any kind,' so feel free to use your preferred shape, ensuring it's cooked al dente.

How can I adjust the thickness of the pesto cream sauce?

If the sauce is too thin, simmer it for a few extra minutes to reduce and thicken. If it's too thick, you can add a splash more of the reserved pasta water.

Can I prepare the pesto cream sauce in advance?

You can blend the sauce ingredients (almond milk, cream cheese, almonds, nutritional yeast, pepper, salt, lemon zest) ahead of time and store it in the fridge. When ready to cook, proceed with sweating the garlic and simmering the sauce.

What's the best way to store leftover Whole Wheat Pasta with Pesto Cream Sauce?

Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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Whole Wheat Pasta With Pesto Cream Sauce
[Vegan]

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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A close-up of whole wheat pasta tossed in a rich, creamy green pesto sauce, garnished with fresh basil leaves, served in a shallow bowl.

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Ingredients You Need for Whole Wheat Pasta With Pesto Cream Sauce [Vegan]

6-8 oz whole wheat pasta, any kind
2 cups unsweetened almond milk
1/2 cup vegan cream cheese
3 tablespoons almonds
3 tablespoons nutritional yeast
1/4 teaspoon black pepper
5 teaspoons sea salt, divided
1 teaspoon lemon zest
1 tablespoon olive oil
1 clove garlic, chopped finely
1/4 cup vegan pesto
4-6 basil leaves, chopped

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How to Prepare Whole Wheat Pasta With Pesto Cream Sauce [Vegan]

Set a pot of water to boil with 4 teaspoon salt (or more!) and cook your pasta until al dente.
Drain and reserve 1/2 cup of the pasta water. Don't rinse.
Meanwhile, combine almond milk, cream cheese, almonds, nutritional yeast, black pepper, remaining salt, and lemon zest in a blender and pulse until smooth.
In a large skillet over medium heat, sweat out your garlic with the olive oil (let it sizzle until soft and fragrant over low heat, about 1-2 minutes)
Add in your sauce from the blender and the 1/2 cup of pasta water. Stir to combine.
Bring the sauce to a simmer and let it bubble for 10-12 minutes, until thickened.
Toss pasta with sauce and stir in pesto until all combined.
Sprinkle with chopped basil for garnish.