Go Back
+ servings
a bowl of pesto pasta topped with hazelnuts
Print

Vegan Pesto Pasta

This vegan pesto pasta recipe is deliciously creamy, and can be made oil-free by replacing the oil with water.
Course Main Course
Cuisine Italian, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 335kcal
Author Shivani Raja

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