Vegan Pesto Pasta

This super-easy vegan pesto pasta could become your weekday dinner of choice. If you prep pesto ahead of time, you might be able to have a fantastic dinner in a matter of 10 minutes.

Course Main Course

Cuisine Italian

Keyword Pesto Pasta, vegan pesto pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 910kcal

Author World of Vegan

Ingredients

For the vegan pesto

¼ cup fresh basil leaves
1 clove garlic
¼ cup toasted pine nuts
1 tablespoon olive oil
pinch sea salt
pinch black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon water

For the pasta

9 ounces vegan pasta tagliatelle is ideal
1 tablespoon olive oil
½ red onion
1 cup frozen peas
1 zucchini about 4 ounces
½ cup fresh spinach
1 tablespoon toasted pine nuts
2 tablespoons vegan pesto from recipe above

Instructions

For the vegan pesto

Put all the ingredients for the pesto into a food processor (or blender) and blitz. Don’t overdo it otherwise it will become like a puree. It should have some chunks of basil left. Set aside.

For the pasta

Cook the pasta according to the instructions on the package.
In another pan, start with heating up the oil. When it’s nice and hot, add the finely sliced red onion and cook for 2 minutes.
Now add the frozen peas with the sliced zucchini (¼ of an inch slices) and cook for another 3 minutes.
Add the spinach and season with salt and pepper to taste.
When the pasta is ready, drain it and add it straight into the pan. Turn off the heat and add the pesto in and mix nicely until it coats all the pasta.
Serve with some sprinkled pine nuts on top and enjoy!

Notes

Storage - Store leftover pesto sauce separately in a sealed container in the fridge for up to 10 days. See article above for different ideas for using pesto sauce! Leftover pesto pasta can be stored in an airtight container in the refrigerator for up to a week.

Nutrition