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]


Cooking Time




  • 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


  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.