vegan pesto pasta

A quick and easy pesto cream sauce to pour over pasta!

Creamy Vegan Pesto Pasta Sauce

16 oz pasta

plant-based milk (plain flavored (or 1 can coconut milk

tsp tapioca starch (or potato or corn starch)

salt

yeast ((optional))

pesto

Make vegan pesto if you don&#039;t have any pre-made.

Boil water and cook pasta according to package directions.

While the pasta is cooking, measure out all of the sauce ingredients into a medium-sized saucepan and whisk together.

Once combined, turn the heat to medium and cook, stirring frequently until it starts to boil.

Allow to boil slowly for 1 minute, then remove from heat.

Pour over rinsed and drained pasta.

This quick and easy pesto pasta is a delicious vegetarian weeknight dinner! I like to add a handful of arugula, but feel free to skip it or use your favorite soft greens in its place.

Easy Pesto Pasta

spaghetti (reserve 1/2 cup starchy pasta water)

basil pesto

Extra-virgin olive oil (for drizzling)

lemon juice (as desired)

arugula

pine nuts

red pepper flakes

Sea salt and black pepper

Parmesan Parmesan

Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve 1/2 cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.

In a large skillet over very low heat, add the pesto, 1/4 cup of the reserved pasta water and stir to combine. Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on thickness of your pesto.

Turn the heat off. Add lemon juice, salt, and pepper, to taste. Then, add the arugula and toss to barely wilt. Garnish with the red pepper flakes and pine nuts and serve.

This dump-and-bake Pesto Pasta is made from only 7 plant-based ingredients and with only 5 minutes of prep time! A cozy and fuss-free weeknight dinner.

No-Boil Pesto Pasta Bake

Nut-Free Pesto

vegetable broth (store-bought

tablespoons nutritional yeast

red pepper flakes (optional)

gluten-free pasta*, I used rotini

cremini mushrooms, sliced

dry pint cherry or grape tomatoes, left whole

10-12 Kalamata olives, sliced in half (around 1/4 cup)

1/4 – 1/2 teaspoon kosher salt,

Basil,

Prep

preheat the oven to 425F and set a 9×13″ casserole dish aside.

Dump

add the pesto, vegetable broth, nutritional yeast, and red pepper flakes (if using) to the casserole dish and whisk well. Then, add the pasta, mushrooms, cherry tomatoes, and Kalamata olives. Mix until evenly distributed, then use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.

Bake

Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 40 minutes. Remove from the oven and add salt to taste, if desired. If the pasta sauce appears too runny for your taste, let the dish sit for 5 or so minutes; it will thicken as it cools.

Serve

warm topped with fresh basil, or as desired. Leftovers can be stored in the fridge and are best eaten within 5 days.

I omitted the cherries &amp; olives and put in fresh asparagus. Ohhh my goodness. This may have replaced the one pot stroganoff as my favorite dish.

I used vegan chikn’ stock and it turned out so good! Such a delicious and easy recipe!

Carrot Top Pasta, an easy pesto pasta recipe using carrot greens instead of basil. Simple, healthy, and a great way to reduce food waste.

Carrot Top Pasta Recipe

oz (6 cups, 450 grams) pasta, (rotini, fusilli, spaghetti)

salt, for pasta water

pine nuts,

garlic

extra virgin olive oil

yeast

sea salt

black pepper

cherry tomatoes, carrot greens

Wash, dry, and cut carrot tops: Cut carrot...

Wash, dry, and cut carrot tops: Cut carrot root from the stem*. If using carrots, wash the root and slice into small slices and set aside. Cut the carrot greens from the stem and place in a colander or bowl to wash, rinse well to remove dirt, then set aside to dry (about 20 minutes). Once dry, remove any remaining hard stems from carrot leaves.

Prepare carrot top pesto: In a food processor...

Prepare carrot top pesto: In a food processor or blender, add carrot greens, pine nuts or seeds, garlic cloves, olive oil, cheese or nutritional yeast, sea salt, and black pebber. Pulse to combine, adding more oil if needed, but keep pesto a thicker consistency.

Boil pasta: Bring a large pot of water...

Boil pasta: Bring a large pot of water and a generous pinch of salt to a boil. Add desired pasta (we used rotini in recipe photos) and cook to al dente (or semi-firm) according to package instructions. Typically this means 8-10 minutes, depending on the pasta shape you choose (thicker pasta shapes require more time). When pasta is done, reserve ½ cup of pasta water and then drain pasta and set aside.

Prepare pesto pasta: In a large pan over...

Prepare pesto pasta: In a large pan over medium-low heat, add pesto to pan with a small amount of reserved pasta water and heat for 1 minute. Add cooked pasta and toss to coat it in pesto. Remove from heat and plate, then serve with sliced tomatoes, a sprig of carrot greens, and a sprinkle of vegan parmesan or nutritional yeast.

This red pesto pasta is a 20 minute dish that is bursting with flavor, so easy to make and naturally vegan. Serve it with your favorite protein or enjoy as is!

Red Pesto Pasta

pasta of choice (I used gluten free)

roasted red peppers (I

tomatoes

basil

walnuts or pine nuts

cashew parmesan (click for recipe)

lemon

tomato paste

salt (or

pasta water

olive oil

tsp red pepper flakes (or more if you like spice)

tsp black pepper

boil pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Be sure to save 1/2 cup of the pasta water for the sauce.

blend sauce

Meanwhile, add add sauce ingredients to a food processor or blender. Start with 1/4 cup of the pasta water and add more as needed to thin the sauce. Blend until smooth.

taste

serve

Toss with the cooked pasta and serve with extra basil, parmesan and red pepper flakes. Enjoy!

A Mediterranean diet inspired vegan pesto pasta salad that is loaded with veggies and tossed in a dairy-free walnut pesto sauce. The perfect dish to bring to summer parties and cookouts! 

Vegan Pesto Pasta Salad

baby arugula

sea salt (more

walnuts

rotini pasta (I used GF brown rice + quinoa pasta)

peas (thawed)

cherry tomatoes

walnuts (toasted and chopped)

sea salt and pepper (to taste)

olive oil (optional)

Make pesto sauce by adding arugula, basil, oil, lemon juice, garlic and salt in the bowl of a food processor and processing until smooth. Add the walnuts and pulse until the walnuts are ground to desired consistency. Set aside.

Cook pasta according to package instructions. Rinse with cool water and drain. Let pasta cool for about 5-10 minutes. Add pasta to a large salad bowl and toss with thawed peas, tomatoes, arugula toasted walnuts and olive oil. Add pesto, starting with ½ cup. Taste and add more pesto if you’d like. I like my noodles coated so I used all the pesto. Taste and season liberally with salt and pepper. Pasta salad can be served immediately, cold or at room temperature.

This Vegan Pesto Pasta is a symphony of flavors - fresh basil, peppery arugula, tangy sun dried tomatoes and sweet, buttery pine nuts. As a bonus, you can make this impressive meal in just 30 minutes from start to finish!

Vegan Pesto Pasta

basil, (packed)

arugula, (packed)

macadamia nuts

nutritional yeast

salt, (to taste)

Fusilli pasta

garlic, (minced)

sundries tomatoes, (chopped)

salt and pepper, (to taste)

Fill a large pot with at least 6 cups of salted water and place over medium-high heat. Cover and bring to a boil. Once boiling, stir in pasta. Return to a boil, then reduce heat to a low simmer. Cook for 7-9 minutes, stirring occasionally until pasta is cooked all the way through. Strain through a colander and set aside.

While pasta is cooking, make the arugula pesto. Combine basil, arugula, macadamia nuts, nutritional yeast, lemon juice, and garlic cloves in a food processor and pulse for a minute, scraping down the sides as needed. With the motor running, slowly add in the olive oil. Blend well. Salt to taste.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add tomatoes, garlic, and pine nuts, stirring frequently until garlic is fragrant and pine nuts have begun to brown. Remove from heat and stir in pasta and pesto, until the pasta is evenly coated. Stir in fresh arugula and serve immediately.

Creamy vegan pesto pasta with roasted tomatoes and undetectable spinach! The perfect quick, comforting dish for a weeknight dinner, with just 8 ingredients and 30 minutes required!

Creamy Vegan Pesto Pasta (30 Minutes!)

cherry tomatoes, halved

Water ((for boiling))

Salt ((for seasoning water))

dry pasta

raw cashews*

water

spinach

garlic, peeled

½ Tbsp lemon juice

tsp sea salt

Vegan Parmesan Cheese ((or store-bought))

chopped basil

ROASTED TOMATOES (optional, but recommended for a pop of color and sweetness): Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Add the halved cherry tomatoes and drizzle with olive oil and toss to coat. Arrange tomatoes cut side down, sprinkle with salt, and roast for 25-30 minutes until the tomatoes are tender and the skins have shriveled slightly.

PASTA: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot. Bring to a boil. Once boiling, add pasta, stir, and set a timer according to your pasta package instructions.

PESTO SAUCE: Meanwhile, to a high-speed blender, add cashews, water, basil, spinach, garlic, lemon juice, nutritional yeast, and salt. Blend on high until smooth and no bits of cashew remain — about 1 minute. Taste and adjust as needed, adding more lemon juice for brightness, cashews for richness, nutritional yeast for savory notes, or salt to taste.

Test pasta for doneness. When it’s ready, drain the pasta and rinse under cold water until it’s warm but no longer steaming. Return the pasta to the pot (off the heat) and add in the basil pesto sauce. Stir to coat, but avoid heating as the sauce will lose its bright green color.

Divide between serving bowls and garnish with roasted tomatoes, vegan parmesan cheese, and freshly chopped basil (all optional).

Leftovers keep stored in the refrigerator for 3-4 days or in the freezer up to 1 month. Reheat in the microwave or a saucepan, adding a little water as needed to rehydrate.

https://www.youtube.com/watch?v=RkSaGkCwomE

Creamy vegan pesto pasta with roasted tomatoes and undetectable spinach! The perfect quick, comforting dish for a weeknight dinner, with just 8 ingredients and 30 minutes required!

Full Recipe: https://minimalistbaker.com/creamy-vegan-pesto-pasta/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Creamy Vegan Pesto Pasta (30 Minutes!) | Minimalist Baker Recipes

This vegan pesto pasta with pan-roasted cherry tomatoes is rich, saucy, cheesy and packed with flavor. Ready in 30 minutes or less.

Pine Nuts ((100 grams))

Olive Oil ((60 milliliters) Extra Virgin)

Green Olives (Pitted)

Garlic

Nutritional Yeast Flakes ((20 grams))

Fresh Basil Leaves (Packed cup)

Baby Spinach Leaves (Packed cup)

Sea Salt

Black Pepper

Penne Pasta ((450 grams) Dry Weight)

Cherry Tomatoes

Put on the pasta to cook according to package instructions.

While that's cooking, place the pine nuts into a pan and lightly roast them at medium to high heat for 5 minutes, stirring regularly.

When the pine nuts are nicely roasted, add them to the food processor along with the olive oil, green olives, garlic, nutritional yeast, basil, baby spinach, salt and pepper and process into a pesto. Taste test and add more salt and/or pepper as preferred.

Slice the cherry tomatoes in half (sliced lengthwise) and place them into the pan and lightly roast them for around 5 minutes.

Pour the pesto sauce over the cooked, drained pasta, add the roasted cherry tomatoes and toss together.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1560934216/bighxa1ild0x84wuo3v9.mp4

Vegan Pesto Pasta - Loving It Vegan. This vegan pesto pasta with pan-roasted cherry tomatoes is rich, saucy, cheesy and packed with flavor. Ready in 30 minutes or less.

Vegan Pesto Pasta - Loving It Vegan

This vegan Roasted Spring Vegetable and Pesto Pasta is easy and delicious! Oven-roasted vegetables combine with pesto and pasta for a fuss-free dinner. 

Roasted Spring Vegetable Pesto Pasta

zucchini, thinly sliced and quartered

yellow squash,

(340 g) asparagus*,

Kalamata olives, sliced in half

red pepper flakes (reduce

salt,

(225 g) gluten-free

Nut-Free Vegan Pesto

Prep: 

Preheat the oven to 400F and set a 9&#215;13&#8243; or similar sized pan aside.

Roasted Vegetables: 

add the zucchini, squash, asparagus, olives, red pepper flakes, and a generous pinch of salt to the baking dish. Drizzle with olive oil, then mix well and spread evenly across the bottom of the pan. Bake on the top rack of the oven for 30 minutes, mixing the vegetables once halfway through.

Pasta: 

in the meantime, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain the pasta and set aside.

Combine &amp; Serve

carefully remove the roasted vegetables from the oven, then add in the cooked pasta and pesto. Stir well, until the pesto is evenly incorporated. Season with extra salt to taste if necessary, then serve warm. Leftovers will keep in the fridge for up to 4 days.

A MA ZING!!! I used the Trader skies Risoni and half the olive oil as I’m attempting to use what’s in my pantry and this was still delicious! Thank you Caitlin for all of your hard word work and simply amazing recipes!

I made this over the weekend and it was delicious.  I used zucchini, asparagus, sweet potato, and a healthy handful of kale.  Very easy to make.  Thanks Caitlin!

Loved this! It was a perfect weeknight meal as the prep was minimal. I used store bought pesto to make it even faster and I served it with a green salad. Will definitely make again especially in the summer when I have more zucchini than I know to do with.

I made this and loved it (with a few minor changes). I cheated and used Trader Joe’s vegan pesto and also added broccoli to the veggies. I am a self proclaimed olive hater and I... loved the roasted olives?? Great recipe and totally customizable depending on what you have in your fridge.

Tasty.Simple.Easy.Quick. All the musts for a weekday dinner. Family loved it just as much as I did. The recipe allows for substitutions based on your own available veggies.

Fantastic! Made this for dinner tonight! Quick and easy but delicious and full of flavor.

Ok so this has become one of my favorite pasta dishes at home. We make it almost once a week and we absolutely love it. I occasionally swap some items out like tonight we did sun dried tomatos and artichokes instead of olives. All in all this is a great recipe to keep on deck with limited ingredients required it’s easy to pull together.

Quick and easy pesto pasta made with homemade vegan pesto. This dish is creamy, vegan, delicious and fresh. It takes just a few minutes to put together and the result is perfect for an authentic Italian lunch or dinner.

Pesto Pasta

wt. oz spaghetti

Vegan Pesto

Quick and Easy Pesto Pasta

Cook the pasta according

Cook the pasta according to the pack instructions. Make sure to cook it in salted water. To know if it's salty enough, the water should be as salty as the ocean.

In the meantime, let's

In the meantime, let's prepare the pesto. Add all pesto ingredients except for the oil to a food processor and mix until everything is well combined. Now add the oil and mix again to get a creamy vegan pesto.

Drain the pasta when

Drain the pasta when ready and add it to a bowl. Add the vegan pesto and mix with the pasta.

Serve on a plate

Serve on a plate and enjoy with a glass of Pinot Grigio or grassy Sauvignon Blanc on the side.

Top 13 vegan pesto pasta recipes from across the web

The most viewed vegan pesto pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Vegan Pesto Pasta Sauce

Easy Pesto Pasta

No-Boil Pesto Pasta Bake

Carrot Top Pasta Recipe

Red Pesto Pasta

Vegan Pesto Pasta Salad

Vegan Pesto Pasta

Creamy Vegan Pesto Pasta (30 Minute...

Vegan Pesto Pasta

Roasted Spring Vegetable Pesto Past...

Pesto Pasta

Vegan Pesto Cavatappi

Mushroom Pesto Pasta (Vegan!)

Top 13 vegan pesto pasta recipes from across the web

The most viewed vegan pesto pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Pesto Pasta Sauce

Easy Pesto Pasta

No-Boil Pesto Pasta Bake

Carrot Top Pasta Recipe

Red Pesto Pasta

Vegan Pesto Pasta Salad

Vegan Pesto Pasta

Creamy Vegan Pesto Pasta (30 Minute...

Vegan Pesto Pasta

Roasted Spring Vegetable Pesto Past...

Pesto Pasta

Vegan Pesto Cavatappi

Mushroom Pesto Pasta (Vegan!)

The most viewed vegan pesto pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine