Pasta al Pesto (20-Minute Vegan Recipe)
Pasta al pesto is an easy 20-minute pasta recipe! Made with homemade Genoese basil pesto that you make while the noodles are cooking. This recipe is perfect for busy weeknights!
Servings: 4
Calories: 569kcal
Equipment
- 1 saucepan
- 1 colander
Ingredients
- 12 ounces 340 g dried linguine or spaghetti
- 2 packed cups fresh basil leaves stems removed
- 1-2 garlic cloves roughly chopped
- 3 tablespoons pine nuts
- 1 teaspoon fresh lemon juice
- 3 tablespoons grated vegan parmesan
- 6 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt more to taste
Instructions
- Start the Pasta: Start by bringing a large pot of water to a boil. Add a sprinkle of salt, then the pasta. Cook according to the directions.
- Make the pesto: Place fresh basil, garlic, pine nuts, vegan parmesan, lemon juice, and salt into a food processor. Pulse until everything is finely chopped. Then slowly stream in the olive oil until the pesto is thick but also smooth. You can add a tablespoon of water if you want the pesto to loosen.
- Toss the Pasta with Pesto: Once the pasta has drained, return it to the pot. Then add 2/3 of the pesto and toss until all the noodles are coated evenly. Continue to toss for 1-2 minutes until the pesto clings to the pasta.
- Serve: Serve immediately. Top with extra vegan Parmesan, torn fresh basil, and a squeeze of lemon.
Notes
Traditional mortar and pestle pesto instructions: Start by breaking down the garlic. Then add the pine nuts and work until they form a paste. Add the fresh basil and salt one handful at a time and continue to work, making it into a paste.
Nutrition
Calories: 569kcal | Carbohydrates: 65g | Protein: 13g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 3mg | Sodium: 362mg | Potassium: 245mg | Fiber: 3g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 2mg