• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Shivani Loves Food
  • About
  • Recipes
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
    • E-mail
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • E-mail
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Dish

    Creamy Vegan Pesto Pasta

    Last Updated on January 4, 2023, First Published on February 27, 2018 2 Comments

    Prep 5 mins
    Cook 10 mins
    Total 15 mins
    Jump to Recipe Print Recipe Pin Recipe

    This vegan pesto pasta recipe is deliciously creamy, and can be made oil-free by replacing the oil with water.


    a bowl of pesto pasta and a jar of pesto

    This creamy vegan pesto is one of my go-to recipes when I'm feeling a little lazy. It comes together so quickly and is packed with nutrients!

    Why you'll love this recipe

    I just know you'll love this recipe! It's:

    • Made with just 9 ingredients
    • Healthy and flavoursome
    • The perfect quick and easy dinner!

    How to make vegan pesto

    Toast pine nuts in a frying pan until golden, then blend with basil, spinach, nutritional yeast, lemon juice, garlic, olive oil, salt and pepper. Simples!

    a jar of green vegan pesto

    Notes on this recipe

    • Make sure you gradually add the water to avoid the pesto becoming too runny.
    • If serving with pasta, reserve some pasta water before draining the pasta, to toss through the pasta and sauce.
    • Nut free? Swap the pine nuts for toasted pumpkin or sunflower seeds!
    a bowl of pasta and a jar of vegan pesto

    FAQ

    Is pesto vegan?

    Pesto isn't normally vegan, and sometimes isn't even vegetarian, as it contains Parmesan cheese made from animal products. This homemade vegan version is still perfectly creamy thanks to the help of nutritional yeast. 

    What can I do with leftover pesto?

    I love adding pesto to wraps and sandwiches, or even on top of avocado toast. Best of all, pesto is the perfect homemade pizza topping!

    Can you only make pesto with basil?

    Basil is a key ingredient in pesto and my recipe uses a combination of half basil, half spinach for optimum flavour and nutrition.

    I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

    More healthy vegan dinner recipes to try:

    • Easy vegan black bean burgers
    • Cauliflower Buddha bowl
    • Vegan burrito bowls
    a bowl of pesto pasta topped with hazelnuts

    Vegan Pesto Pasta

    This vegan pesto pasta recipe is deliciously creamy, and can be made oil-free by replacing the oil with water.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 335kcal
    Author: Shivani Raja
    Prevent your screen from going dark

    Ingredients

    • 1 handful Fresh Basil
    • 1 handful Spinach
    • 2 tablespoons Pine Nuts
    • ½ clove Garlic
    • 1 tablespoon Olive Oil
    • 1 tablespoon Nutritional Yeast optional, for cheesy flavour
    • ¼ Lemon juiced
    • Salt and Pepper to taste
    • 4 oz/ 110 grams Fusilli Pasta to serve

    Instructions

    • Bring a large pan of salted water to the boil and cook the fusilli pasta for 10 minutes until tender.
    • Add the pine nuts to a frying pan over medium-low heat and gently toast for a few minutes until golden.
    • Add the spinach, basil, toasted pine nuts, garlic, olive oil, nutritional yeast, lemon juice, salt and pepper to a blender or food processor. Begin to blend then gradually pour in the water until the pesto reaches your desired consistency.
    • Drain the pasta and toss with the pesto sauce. Serve hot.

    Notes

    • You can make this oil-free by replacing the oil with water, or add more oil for extra richness.
    • Leftover pesto can be stored in an airtight jar in the fridge for up to 2 days. 

    Nutrition

    Calories: 335kcal | Carbohydrates: 45.7g | Protein: 11.3g | Fat: 13.9g | Saturated Fat: 1.6g | Sodium: 306mg | Fiber: 4.1g | Sugar: 1.9g
    Did you make this recipe?Mention @shivani.loves.food or tag #shivanilovesfood!

    More Simple vegetarian main dishes

    • One Pot Feta Pasta
    • Vegan Burrito Bowls
    • Cauliflower Buddha Bowl
    • Sweet Potato Mac and Cheese

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rating




    1. Betty

      December 05, 2019 at 12:00 pm

      5 stars
      Made your pesto and used on your pizza. I’m new to this vegan eating, but your recipes are such a huge help in eating healthy. My husband who must have his meat is enjoying some of your dishes. Thank you so much for sharing.

      Reply
      • Shivani Raja

        December 05, 2019 at 5:44 pm

        I am BEYOND happy that you love my recipes Betty! Please keep the updates coming 🙂

        Reply

    Primary Sidebar

    I'm Shivani, and I ❤ food!

    Welcome to my little corner of the internet. I want to show you that healthy eating is both easy AND fun!

    More about me →

    As seen in...

    Trending recipes

    • Chilli Mogo
    • Lemon Blueberry Baked Oats
    • Crispy Tofu Burgers
    • The Best Iced Latte

    Valentine's Recipes

    • Dairy-Free Cheesecake Bars
    • Vegan Chocolate Cupcakes
    • Eggless Chocolate Chip Cookies
    • One Pot Feta Pasta

    Footer

    ↑ back to top

    About

    • About
    • Resources
    • Pantry

    Contact

    • Subscribe
    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Shivani Loves Food

    682 shares