Pesto Pasta is one of those meals I could eat every day and never get tired of it! This Vegan Pesto Pasta has all the same bright and fresh flavors of a traditional pesto pasta dish but is vegan and dairy-free. Easy to make, this Vegan Pesto Pasta is ready in under an hour and a perfect weeknight dinner that everyone will enjoy!
Variations
- Mix up the veggies! I actually had a hard time choosing between mushrooms and green peas or broccoli and zucchini for this official recipe, as I usually alternate between the two. Cauliflower, chopped green beans, grated carrots, or snow peas also work great for veggie options! I always sauté onion though, for optimal flavor.
- Make it nut-free. Swap out walnuts for cashews or ½ cup hemp seeds or pepitas.
- Oil-free. The pesto won’t be as creamy, but it can be made without oil! Simply omit oil from recipe and add ½ -1 tsp cold water if needed. For sautéing, use a small splash of water or vegetable broth if needed but mushrooms release a lot of moisture so liquid may not be necessary at all.
- Add more protein. I love adding crispy tofu to this pesto pasta! Sometimes I sauté with the veggies a crumbled Garlic and Fennel veggie sausage made by Field Roast (or their spicy chipotle!). These are the only veggie sausage varieties I’ll add though, the other brands aren’t as good and clash with this dish.
Recipe FAQ
Yes! Simply opt for gluten free pasta and this dish is gluten free!
Yes!! I personally love leftovers because it makes the next day feel like a reward for my cooking efforts the day before! Microwaving is the easiest and gentlest method for reheating, but a pot on the stovetop works as well, stirring frequently to ensure pasta doesn’t stick.
Yes, although pesto is best enjoyed fresh, it can be frozen for up to 2-3 months.
Gently stirring the olive oil in with a rubber spatula at the end keeps the flavors fresh and smooth. If the olive oil becomes over-processed by the food processor blade, that can result in slightly bitter pesto. It’s just what I like to do. 🙂
How to make Vegan Pesto Pasta
Tools you’ll need:
- 1 food processor with chopping blade
- 1 rubber spatula
- 1 large skillet
- 1 large pot
Make the Pesto
Place ¾ cup walnuts or pine nuts along with 2-3 cloves of garlic in food processor. Process until finely chopped.
Add 4 cups basil leaves (about 4 oz, 133 g), 2 tsp nutritional yeast, 3 Tbsp lemon juice, ½ tsp sea salt, and 1/8 tsp ground black pepper. (If you’re a little short on basil, you can cut with baby spinach or arugula.) Process into a paste, stopping a few times to scrape the sides with a rubber spatula.
Remove the blade from the food processor and pour in ¼ cup olive oil. Stir to combine using the rubber spatula. Add a little more olive oil for creamier pesto. Taste, adding anything more it may need.
Prep + Cook Veggies
Chop 1 cup yellow onion and slice 8 oz of mushrooms. Slice cherry tomatoes.
Then place 1 cup of frozen peas in the colander in the sink. (You’ll pour the pasta water over the peas when straining pasta after its cooked).
Heat a large skillet on medium heat with 2 tsp avocado oil. Once hot, add mushrooms, onions, and ¼ tsp salt. Cook until moisture cooks off and mushrooms begin to brown and just begin to stick, about 10-15 minutes. Then remove skillet from heat.
Cook Pasta
While mushrooms and onions are cooking, heat a large pot of salted water on high heat. Once boiling, add 12 oz of pasta of choice and cook until al dente, according to package directions.
Once pasta has finished cooking, strain water over frozen peas. Gently shake colander to drain excess water, then return pasta and peas back to pot.
Combine Everything
Stir pesto into pasta until evenly coated. Then add the sautéed mushroom and onion mixture and stir to combine.
Serve
Serve pesto pasta immediately, garnishing with sliced cherry tomatoes and optional red chili flakes and/or vegan parmesan. Enjoy!
Storage + Reheating
Refrigerate the Pesto Pasta for up to 5 days in an airtight container.
Freeze pesto by itself for 1-2 months, but I don’t recommend freezing the pasta dish.
Reheat pesto pasta quick and easily in the microwave, this is my favorite method as it’s gentle. You can also reheat in a pot on the stovetop, stirring frequently to ensure pasta doesn’t stick.
Love pesto?
Me too! Experimenting with different pesto variations is fun and tasty; pesto doesn’t have to be limited to just basil, check out my other pesto recipes:
- Stinging Nettle Pesto Pasta. This is my absolute favorite spring-time pesto adventure; harvesting (who doesn’t love free food?!) then making a big batch and freezing extras for later.
- Olive Pesto Pasta. Olive pesto is a fun twist; creamy and savory with completely different flavors from traditional pesto. This is one of my favorites.
- Arugula Pesto Pasta. Arugula pesto has bright, fresh flavors with just a hint of spicy from the arugula leaves! I love making arugula pesto when I’m looking for a budget meal.
- Mint Pesto Pasta. Sounds crazy, right? Mint pesto is delicious, and such a great way to utilize that mint that’s growing wild in your yard!
Vegan Pesto Pasta
Equipment
- 1 Food processor
- 1 Colander
- 1 Large pot
Ingredients
Pesto
- 3 cloves garlic
- ¾ cup walnuts or pine nuts
- 4 cups basil leaves, (about 4 oz or 133 grams) cut with baby spinach or arugula if you're short basil
- 2 tsp nutritional yeast
- 3 Tbsp lemon juice
- ½ tsp salt
- 1/8 tsp black pepper
- ¼ cup olive oil + more for creamier pesto
Pasta
- 12 oz pasta of choice
Veggies
- 2 tsp avocado oil
- 1 cup yellow onion, chopped
- 8 oz mushrooms, sliced
- ¼ tsp salt
- 1 cup frozen green peas
Garnish
- sliced cherry tomatoes
- pinch of red chili flakes
- vegan parmesan (optional)
Instructions
- Prep: Slice 8 oz mushrooms, chop 1 cup yellow onions, measure out 12 oz pasta of choice, and place 1 cup of frozen peas in a colander in the sink (you'll pour the pasta water over them later).
- Pesto: Place ¾ cup walnuts (or pine nuts) and 3 cloves garlic in the food processor and process until finely chopped. Add 4 cups basil leaves, 3 Tbsp lemon juice, 2 tsp nutritional yeast, ½ tsp salt, and ⅛ tsp black pepper. Process until a paste consistency, stopping to scrape the sides with a rubber spatula.Remove the blade and stir in ¼ cup olive oil, adding more for a creamier pesto. Taste, adding anything more pesto may need.
- Veggies: Heat a large skillet on medium heat with 2 tsp avocado oil. Once hot, add onions, mushrooms, and ¼ tsp salt. Cook, stirring occasionally, until moisture cooks out and mushrooms begin to brown and just begin to stick, 10-15 minutes.
- Pasta: While veggies are cooking, bring a large pot of salted water to a boil. Once boiling, add 12 oz pasta. Set a timer and cook until al dente, according to package directions. Once al dente, strain water using the same colander the frozen peas are in (this will defrost them quickly!). Toss in colander to drain excess water.
- Combine: Return pasta and peas back to pot. Stir in the pesto until evenly coated. Then add the mushroom and onion mix. Serve immediately, garnishing with cherry tomatoes and optional vegan parmesan. Enjoy!
Did you enjoy this Vegan Pesto Pasta? I’d love to hear how it turned out! Leave me a comment below! 🙂
