Go Back
overhead shot of pesto pasta 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. Best of all, it's ready in 15 minutes!
Course Main Course
Cuisine Italian, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 259kcal
Author Shivani Raja


  • 2 handfuls Greens I used half basil, half spinach
  • 2 tablespoons Hazelnuts or pine nuts/walnuts
  • 1/2 clove Garlic
  • 1 tablespoon Olive Oil
  • 1 tablespoon Nutritional Yeast optional, for cheesy flavour
  • 1/4 Lemon juiced
  • Salt and Pepper to taste
  • 100 grams Fusilli Pasta to serve


  • Bring a large pan of salted water to the boil and cook the pasta for 10 minutes until tender.
  • Meanwhile, add the greens, hazelnuts, garlic, olive oil, nutritional yeast, lemon juice, salt and pepper to a blender or food processor along with 2 tablespoons of water. Blend until creamy and thick.
  • Drain the pasta and toss with the pesto sauce. Serve hot.


  • You can make this oil-free by replacing the oil with water, or add more oil for extra richness.
  • I like to blend my pesto until its creamy and almost-smooth, but if you like a chunkier texture blend it a little less. Double check for no large lumps of garlic!
  • Any leftover pesto can be stored in an airtight jar in the fridge for a few days.
  • Life hack: make a DOUBLE batch of this pesto pasta on the weekend and pack the leftovers for lunch!