Description
A creamy vegan pesto pasta recipe that’s quick, easy, and packed with flavor.
Ingredients
Scale
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- Salt to taste
- 12 oz pasta of your choice
- 1/4 cup reserved pasta water
Instructions
- Cook pasta according to package instructions.
- In a food processor, blend basil, pine nuts, garlic, and nutritional yeast.
- Slowly add olive oil while blending until smooth.
- Season with salt.
- Drain pasta, reserving 1/4 cup water.
- Toss pasta with pesto, adding reserved water as needed.
- Serve immediately.
Notes
- Store leftover pesto in an airtight container.
- Substitute walnuts if pine nuts aren’t available.
- Add cherry tomatoes for extra freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan pesto pasta, creamy pesto, dairy-free pasta