This is the definition of an easy weeknight meal- we just threw some pasta in the pot (we had a little whole wheat penne and a little whole wheat rotini), reserved some cooking water, made a sauce, and stirred in pesto. This quick and delicious vegan pasta with pesto cream sauce is light and flavorful. Top it off with fresh basil for a perfect meal!

Whole Wheat Pasta With Pesto Cream Sauce [Vegan]

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Cooking Time

15

Ingredients

  • 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

Preparation

  1. Set a pot of water to boil with 4 teaspoon salt (or more!) and cook your pasta until al dente.
  2. Drain and reserve 1/2 cup of the pasta water. Don't rinse.
  3. Meanwhile, combine almond milk, cream cheese, almonds, nutritional yeast, black pepper, remaining salt, and lemon zest in a blender and pulse until smooth.
  4. 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)
  5. Add in your sauce from the blender and the 1/2 cup of pasta water. Stir to combine.
  6. Bring the sauce to a simmer and let it bubble for 10-12 minutes, until thickened.
  7. Toss pasta with sauce and stir in pesto until all combined.
  8. Sprinkle with chopped basil for garnish.


About The Author

Medha Swaminathan

See My Recipes

Mediterranean-inspired dinners and decadent desserts.

Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious vegan and a lover of any and all good food! Medha aims to prove how delicious healthy food can be and to reduce her impact on the environment. Outside of the kitchen, Medha is a dancer, fitness freak, and full-time college student.

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