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–+ servings
A spoonful of vegan pesto pasta.

Vegan Pesto Pasta Recipe

Gari
This Vegan Pesto Pasta Recipe is delicioius and perfect for those hot summer days. Make it healthier by adding your favorite summer roasted veggies to this delicious pasta.
5 from 1 vote
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6 people
Calories 202 kcal

Equipment

Instant Pot
Food Processor
Skillet

Ingredients
  

  • 8 oz Pasta any variety like Farfalle, Pennne, etc.
  • ½ Red Onion chopped
  • 10-15 Cherry Tomatoes cut in half
  • ¾- 1 cup Vegan Basil Pesto optional
  • ¼ cup Vegan Cheese or Vegan Mayonnaise

Vegan Basil Pesto

  • 2 cups Basil Leaves
  • ¼ cup Cashews or Pine Nuts or Walnuts
  • 2 tablespoon Nutritional Yeast or Vegan Parmesan Cheese
  • 2 cloves Garlic
  • ¼-1/2 cup Olive Oil Extra Virgin
  • ¼ cup Lemon Juice
  • Salt & Pepper

Instructions
 

How to Make Pesto:

  • Add basil leaves, garlic, cashews, nutritional yeast, lemon juice, extra virgin olive oil, salt & pepper in a food processor.
    Close the lid and pulse until well blended and chunky. If needed, add more olive oil.

How to cook Pasta:

  • Instant Pot: In 1 cup of Pasta, add 2-3 cups of water. And pressure cook for 5-8 minutes or as per instructions, with the vent in the sealing position. Once the timer beeps, immediately do Quick Release. When pressure is released then, open the lid.
    (Note: Pressure Cook Timer depends on the pasta. Check the instruction on the pasta bag. Divide the cooking time by half (½) and -1. That is, Cook Time for pasta is 12. Divided by ½= 6. Then -1= 6-1=5.
    Stove-Top: Heat the large pot with salted water until boiling. Once the water is boiled, add the pasta & cook as per package instructions.
    Once pasta is cooked, drain the water and keep the pasta aside for later use.

Vegan Pesto Pasta :

  • In a skillet, add oil. When oil is hot, add chopped onions and cook for 2-3 minutes until soft & tender.
  • Next, add cherry tomatoes and cook for 1-2 minutes until they turn a little soft. Transfer the cooked pasta.
  • Also, add homemade vegan basil pesto. Stir the ingredients until well combined. Lastly, garnish with some basil leaves and serve!

Video

Notes

TIPS
  1. Be generous with the oil. Don't skim on olive oil when making pesto or even pesto pasta. The pasta is better when pasta is well coated with oil.
  2. You can add cashews, pine nuts, or walnuts to make the pesto. Or you can also use some hemp seeds to avoid nuts.
  3. You can add veggies like asparagus, arugula/spinach, bell peppers, mushroom, or olives.
  4. You can customize the flavors as per your liking.
  5. You can also add vegan cheese or mayonnaise to make the pasta creamy & delicious.
  6. Make sure the pasta is well cooked and al dente before adding it to the recipe.
STORAGE
You can store the pasta salad in the refrigerator for 2-5 days in an air-tight container. Some people prefer to store the salad in the refrigerator for a day so that all the flavors are combined properly.
You can also freeze it for 1-2 months by storing it in a freezer-safe container or a Ziploc. Before eating it, just defrost the pasta overnight and heat it as needed in the microwave or on the stovetop.
Nutrition Facts
Vegan Pesto Pasta Recipe
Serving Size
 
1 grams
Amount per Serving
Calories
 
202
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
95
mg
4
%
Potassium
 
285
mg
8
%
Carbohydrates
 
34
g
11
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
584
IU
12
%
Vitamin C
 
13
mg
16
%
Calcium
 
35
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pesto pasta salad, Salad, Summer Recipe, vegan pesto pasta recipe,, vegetarian
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