Quick & Easy Vegan Pesto Pasta: Your Flavor-Packed Weeknight Dinner Solution
Craving a meal that’s both vibrant and effortlessly delicious? This vegan pesto pasta recipe is bursting with bright, fresh flavors and comes together in mere minutes. If you’re searching for a simple, satisfying, and utterly delightful weeknight dinner, this plant-based masterpiece is about to become your new favorite!
While I adore experimenting with new culinary ideas and unique flavor combinations, there’s an undeniable charm in those classic, reliable recipes that you find yourself returning to time and time again. For me, pesto pasta holds a special place among these cherished dishes. It’s incredibly straightforward to prepare, wonderfully versatile for customization, and consistently delivers an explosion of fresh taste. Despite taking just minutes to whip up for a busy weeknight meal, it consistently evokes the feeling of enjoying a gourmet dish from a sophisticated Italian trattoria.
Over the years, I’ve prepared countless variations of pesto pasta and explored an array of different pesto sauces. In this particular recipe, I’m excited to share a delightful basil pesto crafted with crunchy walnuts and savory vegan Parmesan. However, the beauty of pesto lies in its adaptability. If you’re in the mood to switch things up, you have a wealth of options! Consider trying a zesty parsley pesto, a vibrant and earthy kale pistachio pesto, a more classic basil pesto for traditionalists, or a rich and creamy cashew pea pesto for a uniquely smooth texture. And let’s be real – if time is of the essence, opting for a high-quality store-bought pesto or a fresh one from your local farmer’s market is absolutely fine! Remember, food should fit into your life, not the other way around.
Choosing Your Pesto: Homemade vs. Store-Bought
The heart of any pesto pasta dish is, of course, the pesto itself. While making your own pesto from scratch offers unparalleled freshness and allows for complete control over ingredients, there are fantastic store-bought options available for convenience.
- Homemade Pesto: Crafting your pesto ensures the brightest flavors and allows you to tailor the consistency and ingredients to your preference. This recipe features a robust basil and walnut pesto, but feel free to explore other herb bases like parsley for a milder, peppery note, or kale for a more earthy, nutrient-rich option. Nuts like pine nuts, cashews, or even sunflower seeds can replace walnuts to alter the texture and flavor profile. Don’t forget the vital vegan Parmesan for that authentic cheesy depth!
- Store-Bought Pesto: For those busy evenings, a good quality store-bought pesto can be a lifesaver. When choosing, always double-check the label to ensure it’s truly vegan, as many traditional pestos contain Parmesan cheese. There are numerous excellent plant-based brands on the market that deliver fantastic flavor.
Key Ingredients for a Perfect Vegan Pesto Pasta
Below, you’ll find essential details about the ingredients. The complete recipe with precise measurements and comprehensive instructions is located in the recipe card at the bottom of this page.
For the Homemade Vegan Basil Pesto:
- Fresh Basil – The star of the show! Select vibrant green leaves that are firm and free from any dark spots or sliminess. Fresh basil is crucial for that bright, aromatic flavor profile.
- Raw Walnuts – Walnuts add a rich, buttery texture and depth to the pesto. For an intensified flavor, you can lightly toast them in a dry skillet over medium heat for a few minutes until fragrant, being careful not to burn them. Other nuts like pine nuts, cashews, or even a mix can be used.
- Vegan Parmesan Cheese – This is key for achieving that classic savory, umami flavor without dairy. You can either use a good quality store-bought vegan Parmesan or easily make your own using this simple vegan Parmesan recipe.
- Garlic – Fresh garlic cloves are essential for a pungent kick. Adjust the quantity to your preference – some love a strong garlic flavor, while others prefer it more subtle.
- Lime Juice – While lemon juice is traditional in pesto, lime juice offers a slightly different, brighter tang that really complements the basil. Feel free to swap it with fresh lemon juice for a more classic profile. The acidity helps to preserve the vibrant green color of the basil and balances the richness of the oil.
- Sea Salt – To enhance all the flavors. Always taste and adjust as you go.
- High-Quality Olive Oil – A good extra virgin olive oil is vital for the texture and flavor of the pesto. Don’t skimp here; it makes a significant difference in the final product’s smoothness and richness.
- Black Pepper – Freshly ground black pepper adds a subtle warmth and spice.
For the Pasta and Tomatoes:
- Pasta – The beauty of this dish is its flexibility with pasta shapes. While any variety you enjoy will work, shapes like fusilli, rigatoni, rotini, and cavatappi are particularly excellent because their grooves and twists effectively “grip” and hold onto the delicious pesto sauce, ensuring every bite is flavorful. Consider whole wheat or gluten-free options if preferred.
- Pesto – As discussed, you can use either my homemade recipe (details below) or your favorite store-bought vegan pesto. Remember to confirm that store-bought versions are vegan, as many contain dairy Parmesan.
- Vegan Heavy Cream – This is a fantastic addition for extra creaminess and richness, elevating the dish to another level of indulgence. You can use a store-bought vegan cream or create your own with my homemade recipe. If you don’t have vegan heavy cream, unsweetened non-dairy milk or a vegan creamer can also provide a lovely creaminess. Please note this is a new addition and may not be visible in older ingredient photos.
- Reserved Pasta Water – This is often referred to as a “chef’s secret weapon.” The starchy water leftover from cooking the pasta is invaluable for emulsifying the sauce, helping the pesto cling beautifully to the noodles, and achieving a perfect consistency. Make sure to scoop out about 1/2 to 1 cup before draining your pasta completely! (It’s so easy to forget, I know!)
- Coconut Oil – Used for sautéing the tomatoes, coconut oil adds a subtle sweetness. Olive oil is also an excellent alternative and works just as well.
- Grape or Cherry Tomatoes – These burst beautifully when cooked, releasing their sweet juices and adding a wonderful pop of flavor and texture to the dish. Feel free to get creative and swap these with other seasonal vegetables like asparagus, zucchini, or bell peppers for variety.
- Salt and Pepper – Essential for seasoning the tomatoes and ensuring the overall dish is well-balanced.
- Vegan Parmesan – For garnishing your finished pasta. A sprinkle just before serving adds an extra layer of savory goodness and visual appeal.
Step-by-Step: How to Make Irresistible Vegan Pesto Pasta
This recipe is designed for simplicity and maximum flavor. Follow these straightforward steps to create a delightful vegan pesto pasta:
1. Cook the Pasta. Begin by bringing a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to the package instructions until it’s perfectly al dente – tender with a slight bite. This usually takes about 8-12 minutes depending on the pasta type.
2. Cook the Tomatoes. While your pasta is cooking, heat a large skillet over medium heat. Add the coconut oil (or olive oil) and let it melt. Once shimmering, add the grape or cherry tomatoes. Cook, stirring frequently, for about 5 minutes, until the tomatoes have softened, begun to break down, and “burst,” releasing their sweet juices. Season them lightly with salt and pepper during this process.
3. Prepare the Pesto. While the pasta boils and tomatoes simmer, it’s time to make the star of the dish. Combine all of your pesto ingredients – fresh basil, raw walnuts, vegan Parmesan, garlic, lime juice, sea salt, olive oil, and pepper – into a food processor or a high-powered blender. Process until the mixture reaches your desired consistency. You might prefer a slightly chunkier, more rustic pesto, or a completely smooth and creamy one. Scrape down the sides of the processor as needed to ensure everything is well combined. Any extra pesto can be stored in an airtight jar in the refrigerator for up to a week, or frozen for longer. Use about ½ to ¾ cup for this recipe, adjusting to your taste.
4. Finish the Pasta. Once the pasta is cooked al dente, drain it, but be sure to reserve about ½ to 1 cup of the starchy cooking water. This liquid is your secret ingredient for achieving a perfectly smooth and coated sauce. Add the drained pasta directly to the skillet with the cooked tomatoes. Next, stir in the vegan heavy cream and a generous amount of your freshly made pesto. Toss everything together to thoroughly coat the pasta. If the pesto appears too thick or the sauce isn’t as creamy as you’d like, gradually add in small amounts of the reserved pasta water until you reach your desired consistency. Taste and adjust seasoning with extra salt and pepper if needed.
5. Serve and Enjoy. Divide the flavorful pesto pasta into individual bowls or plates. Garnish generously with additional vegan Parmesan cheese and, if you like, a few fresh basil leaves or extra cherry tomato halves for a pop of color and freshness. Serve immediately and savor every bite of this vibrant, plant-based meal!
Expert Tips for Pesto Pasta Success
This recipe is wonderfully forgiving, making it ideal for cooks of all skill levels. However, a few simple tips can help you achieve truly outstanding results every time:
- Don’t Skimp on the Olive Oil. This is perhaps the most common mistake when making pesto. Many people are hesitant to add enough oil, which results in a thick, pasty, and often dry pesto that struggles to coat the pasta properly. For a lusciously smooth, creamy, and vibrant pesto that beautifully emulsifies with the pasta water, be generous with your high-quality olive oil. It’s essential for achieving the right consistency and mouthfeel.
- Customizing Pesto Texture. The texture of your pesto is entirely a matter of personal preference. When processing the ingredients, you can stop as soon as everything is finely chopped for a more rustic, slightly chunky pesto that offers a delightful bite. Alternatively, if you prefer a silkier, more refined sauce, continue processing until the ingredients are completely pureed. Both approaches yield delicious results, so choose what you love best!
- Experiment with Nuts. While walnuts are featured in this recipe for their robust flavor and texture, they are just one of many options. Cashews provide a creamier, milder pesto, while traditional pine nuts offer a delicate, buttery richness. For those with nut allergies or who simply want to try something different, hemp seeds are an excellent nut-free alternative that still contributes a pleasant texture and healthy fats.
- Don’t Overcook Your Pasta. Al dente pasta is crucial for pesto dishes. Overcooked, mushy pasta won’t hold the sauce well and diminishes the overall eating experience. Always follow package directions and taste a minute or two before the suggested cooking time to ensure it’s firm to the bite.
- Taste and Adjust Seasoning. Always taste your pesto and the final pasta dish before serving. You might find it needs a little more salt, a squeeze of lime/lemon, or an extra grind of pepper to perfectly balance the flavors.
- Fresh Herbs Make a Difference. While the recipe calls for fresh basil, remember that fresh herbs bring an unparalleled aroma and flavor compared to dried. For garnishing, a few extra fresh basil leaves can really brighten the presentation and taste.
Storing and Reheating Leftovers
If you’re lucky enough to have leftover vegan pesto pasta (it’s often too delicious to leave any!), store it in an airtight container in the refrigerator for up to 3 days. To reheat, you have a couple of easy options: gently warm it in the microwave until heated through, or for best results, place it in a skillet over medium heat, adding a splash of water or vegetable broth to prevent drying out and help revive the sauce. Stir occasionally until warm.
Can I Freeze Pesto? Absolutely!
Yes, freezing pesto is not only possible but highly recommended! It’s a fantastic way to extend the shelf life of your homemade pesto and ensures you always have a vibrant, flavor-packed sauce ready for quick weeknight dinners.
- For Individual Portions: To make single servings easily accessible, freeze your freshly made pesto in an ice cube tray. Once the cubes are solid, transfer them to a freezer-safe bag or container. This method is perfect for adding a burst of flavor to individual meals or quick sauces.
- For Larger Batches: If you’ve made a big batch and want to store it for a family meal, transfer the pesto to a freezer-safe bag. Press out as much air as possible to prevent freezer burn, then lay the bag flat in your freezer. This also makes for easier thawing.
When you’re ready to use your frozen pesto, you can either thaw it slowly in the refrigerator overnight, or for quicker results, place the sealed freezer bag in a bowl of hot water until it thaws sufficiently to use. Having a stash of frozen pesto means a delicious, homemade meal is always just a few steps away!
Serving Suggestions for Your Vegan Pesto Pasta
This vegan pesto pasta is a complete and satisfying meal on its own, but it also pairs beautifully with a few complementary dishes to create a more elaborate dining experience.
- Fresh Green Salad: A simple side salad with a light vinaigrette provides a refreshing contrast to the rich pasta.
- Garlic Bread or Crostini: Crusty garlic bread or toasted crostini are perfect for soaking up any leftover sauce.
- Roasted Vegetables: Add more roasted vegetables like broccoli, asparagus, or bell peppers for extra nutrition and texture.
- Plant-Based Protein: If you want to boost the protein content, consider serving it alongside grilled tofu, tempeh, or a simple side of white beans.
Enjoy this delightful vegan pesto pasta, friends! If you make this vibrant dish, please don’t forget to snap a photo and tag #jessicainthekitchen on Instagram! We’d also be thrilled if you could take a moment to leave a comment below and give the recipe a rating. Your feedback is greatly appreciated!
20 Minute Vegan Pesto Pasta
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Ingredients
Pasta and tomatoes
- 8 ounces pasta
- ½ tablespoon coconut oil
- 2 cups grape tomatoes, or cherry tomatoes, sliced
- Salt and pepper to taste
- 2-4 tablespoons vegan heavy cream, or vegan creamer, or unsweetened non-dairy milk
- 3 tablespoons vegan Parmesan cheese, homemade or store-bought plus more for garnish
- ½ to ¾ cup pesto, homemade – below or store-bought
- 2-4 tablespoons pasta water
Basil Pesto
- 2 ½ cups basil, stemmed and washed
- ⅓ cup walnuts, raw
- 2 tablespoons vegan Parmesan cheese
- 3 cloves garlic
- 1 tablespoon lime juice
- ½ teaspoon sea salt
- ⅓ cup olive oil, up to 1/2 cup
- 1/2 teaspoon pepper, adjust to taste
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente.
- While the pasta is boiling, heat the coconut oil in a large pan or skillet over medium-high heat. Once hot, add the grape or cherry tomatoes, stirring and sautéing for about 5 minutes until they soften, break down, and burst. Season the tomatoes with sea salt and black pepper as they cook.
- While the tomatoes are cooking down, prepare your homemade pesto (or have your store-bought pesto ready).
- Add all the pesto ingredients (basil, walnuts, vegan Parmesan, garlic, lime juice, sea salt, olive oil, pepper) into a food processor or high-powered blender. Process until the mixture reaches your desired consistency – either finely chopped for a rustic pesto or smoothly pureed for a creamy sauce. Scrape down the sides if necessary to ensure even blending. Pour any excess pesto into a jar for later use, and set aside ½ to ¾ cup for this dish.
- Drain the cooked pasta, making sure to reserve about 2-4 tablespoons of the starchy pasta water. Add the drained pasta, vegan heavy cream, and vegan Parmesan cheese to the pan with the cooked tomatoes. Pour the prepared pesto over the pasta and tomatoes, then stir everything together until the pasta is evenly coated with the rich sauce. If the sauce seems too thick, gradually add the reserved pasta water, one tablespoon at a time, until you achieve a smooth and creamy consistency.
- Taste the finished pasta and adjust seasoning as needed, adding more sea salt or pepper if desired. Serve immediately with an extra sprinkle of vegan Parmesan cheese on the side and a few fresh basil leaves for garnish. Enjoy your delicious and easy vegan pesto pasta!
Notes
To Reheat: Reheat leftovers gently in the microwave until warmed through, or for a stovetop method, place the pasta in a skillet over medium heat, adding a splash of water or vegetable broth to prevent drying and help rejuvenate the sauce. Stir occasionally until warm.
Freezing Pesto: Pesto freezes beautifully! For individual portions, freeze homemade pesto in an ice cube tray, then transfer the frozen cubes to a freezer-safe bag. For larger batches, store pesto flat in a freezer bag, pressing out all air. Thaw in the refrigerator or by placing the bag in a bowl of hot water.
- Don’t Be Afraid of Oil: A common mistake is using too little olive oil in pesto. Liberal use of good quality olive oil is essential for a smooth, creamy, and well-emulsified pesto that effectively coats the pasta.
- Customize Texture: You have full control over your pesto’s texture. Process briefly for a rustic, chunky feel, or continue blending until completely pureed for a super smooth sauce. Both are delicious!
- Nut Alternatives: While walnuts are used here, feel free to experiment with pine nuts, cashews, or even a blend of nuts. For nut-free options, hemp seeds are a fantastic substitute that provides a similar texture and healthy fats.
- Don’t Overcook Pasta: Always aim for al dente pasta. Overcooked pasta becomes mushy and doesn’t hold the sauce effectively, detracting from the overall dish.
- Taste and Adjust: Seasoning is key! Always taste your pesto and the final pasta dish, adjusting salt, pepper, or lime/lemon juice as needed to achieve the perfect balance of flavors.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.