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Bowl of vegan pesto pasta topped with cherry tomatoes
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Vegan Pesto Pasta

This quick and easy vegan pesto pasta is made with fresh basil, tossed with sautéed veggies, and perfect for weeknight dinners! With all the same flavors as a traditional pesto pasta dish but easily made vegan and dairy-free.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: dinner, Entree, Main Course
Cuisine: Italian, Mediterranean
Keyword: Pasta, pesto, pesto pasta
Servings: 6 servings

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!