Easy Vegan Pesto Pasta
If you’re looking for a quick and vibrant dish that’s packed with flavor, look no further than this Easy Vegan Pesto Pasta. This recipe is not only simple to whip up, but it’s also a delightful way to incorporate fresh ingredients into your meals. Imagine twirling your fork around a bowl of perfectly cooked pasta coated in a luscious, green pesto sauce that’s bursting with the taste of fresh basil and garlic. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, this recipe is sure to impress.
What Makes This Recipe Special
This Easy Vegan Pesto Pasta stands out for several reasons. Firstly, it utilizes fresh basil leaves, which lend a fragrant aroma and vibrant color to the dish. The combination of garlic, nutritional yeast, and sunflower seeds creates a creamy, nutty flavor profile that rivals traditional pesto but remains entirely plant-based. Plus, it’s versatile enough to be served as a main dish or a side, making it perfect for any occasion. In just a matter of minutes, you can enjoy a comforting bowl of pasta that’s both nutritious and satisfying.
Shopping List
- 2 cups fresh basil leaves
- 1.5 cloves garlic
- 1/2 cup nutritional yeast
- 1/3 cup sunflower seeds (raw, unsalted or toasted/roasted)
- 1/2 cup olive oil
- 1/2 tsp salt
- 4 oz pasta (your choice: spaghetti, penne, or gluten-free)
- 4 tbsp pesto (for serving)
- 1/4 cup reserved cooking water
What’s in the Gear List
- Food processor: Essential for blending the pesto ingredients into a smooth sauce.
- Large pot: Needed for boiling the pasta to perfection.
- Colander: For draining the cooked pasta.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Serving bowl: For presenting your delicious Easy Vegan Pesto Pasta.
Easy Vegan Pesto Pasta — Do This Next
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Remember to reserve about 1/4 cup of the pasta cooking water before draining the pasta.
Step 2: Prepare the Pesto
While the pasta is cooking, you can make the pesto. In a food processor, combine the fresh basil leaves, garlic, nutritional yeast, and sunflower seeds. Pulse until the mixture is finely chopped.
Step 3: Add Olive Oil
With the food processor running, slowly drizzle in the olive oil. Continue blending until the pesto reaches your desired consistency. If it’s too thick, add a bit of reserved pasta water to thin it out. Season with salt to taste.
Step 4: Combine Pasta and Pesto
Once the pasta is drained, return it to the pot. Add the pesto and reserved cooking water to the pasta. Toss everything together until the pasta is evenly coated with the vibrant green sauce.
Step 5: Serve
Spoon the Easy Vegan Pesto Pasta into serving bowls. For an extra touch, drizzle a bit more olive oil on top and sprinkle with additional sunflower seeds or nutritional yeast, if desired. Enjoy your delightful meal!
Make It Year-Round
- Use frozen basil: If fresh basil isn’t available, consider using frozen basil cubes to keep the flavor intact.
- Experiment with greens: Swap out basil for spinach, kale, or even arugula for a different twist on pesto.
- Seasonal veggies: Add seasonal vegetables like cherry tomatoes, zucchini, or bell peppers for added nutrition and color.
- Protein options: Mix in chickpeas, white beans, or grilled tofu for a heartier meal.
Troubleshooting Tips
- If the pesto is too thick, add more olive oil or reserved pasta water until you reach your desired consistency.
- For a stronger garlic flavor, feel free to increase the amount of garlic cloves to suit your taste.
- If you find the pesto too salty, balance it out with a squeeze of fresh lemon juice.
- To enhance the flavor, consider toasting the sunflower seeds in a dry skillet before adding them to the food processor.
Save for Later: Storage Tips
Your Easy Vegan Pesto Pasta can be enjoyed over several days. Here are some storage tips:
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of water or olive oil to the pasta and warm it gently on the stove.
- The pesto can be stored separately in the refrigerator for up to a week or frozen in ice cube trays for longer storage.
Your Top Questions
Can I make the pesto ahead of time?
Absolutely! The pesto can be made a few days in advance and stored in the refrigerator. Just make sure to cover it with a thin layer of olive oil to prevent browning.
What other nuts or seeds can I use in the pesto?
If you’d like to switch things up, you can use pine nuts, walnuts, or even pumpkin seeds in place of sunflower seeds. Each will give a unique flavor to your pesto.
Can I use a different type of pasta?
Yes! This Easy Vegan Pesto Pasta works wonderfully with any pasta shape you prefer. Feel free to opt for gluten-free pasta or whole grain pasta for a healthier option.
How can I make this dish spicier?
If you enjoy a bit of heat, try adding a pinch of red pepper flakes to the pesto while blending, or toss in some sautéed chili peppers with the pasta.
Keep Cooking
- Sally’s Baking Addiction – For delightful dessert recipes.
- Pinch of Yum – Explore more amazing pasta dishes and vegan options.
- Minimalist Baker – Discover simple, delicious plant-based recipes.
Hungry for More?
If you enjoyed this Easy Vegan Pesto Pasta recipe, there’s a whole world of delightful plant-based meals waiting for you. From creamy soups to hearty salads and delectable desserts, the possibilities are endless. Embrace the vibrant flavors of vegan cuisine and let your culinary creativity flourish. Remember, cooking is all about experimentation, so don’t be afraid to add your own twist to any recipe. Happy cooking!
Easy Vegan Pesto Pasta
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Remember to reserve about 1/4 cup of the pasta cooking water before draining the pasta.
- While the pasta is cooking, you can make the pesto. In a food processor, combine the fresh basil leaves, garlic, nutritional yeast, and sunflower seeds. Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in the olive oil. Continue blending until the pesto reaches your desired consistency. If it’s too thick, add a bit of reserved pasta water to thin it out. Season with salt to taste.
- Once the pasta is drained, return it to the pot. Add the pesto and reserved cooking water to the pasta. Toss everything together until the pasta is evenly coated with the vibrant green sauce.
- Spoon the Easy Vegan Pesto Pasta into serving bowls. For an extra touch, drizzle a bit more olive oil on top and sprinkle with additional sunflower seeds or nutritional yeast, if desired. Enjoy your delightful meal!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat by adding a splash of water or olive oil to the pasta.
- The pesto can be frozen in ice cube trays for longer storage.
