Pesto Pasta (Vegan!)
Ingredients:
- 170 g (6 oz) pasta of your choice
- 2–3 tbsp vegan pesto
Equipments:
Features:
20 minutes or less
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Leftover Friendly
Nutrition:
.svg){kind=small}
.svg){kind=small}
Save a splash of the pasta cooking water before draining — stirring a little into the pesto loosens it just enough to coat the noodles evenly instead of clumping.
Instructions:
- Cook the Pasta: Bring a pot of salted water to a boil. Cook 170 g (6 oz) pasta according to package directions until al dente. Drain.
- Toss with Pesto: Add 2–3 tbsp vegan pesto to the hot drained pasta and toss until evenly coated.
- Serve: Serve immediately, topped with cashew parmesan and a crack of black pepper if desired.
Notes: Reserve ¼ cup of pasta cooking water before draining. Adding a splash to the pesto-coated pasta loosens the sauce and helps it cling evenly to each piece. Pesto turns brown quickly when it oxidizes. Toss the pasta immediately after draining and avoid making the pesto too far in advance.
Tips: Use a light hand when blending the pesto — over-blending creates a warm, dull sauce. Pulse rather than run continuously for a brighter color and fresher flavor.
Storage: Store leftovers in the refrigerator for up to 3 days. The pasta may absorb the pesto overnight — add a splash of water or olive oil and toss before serving cold or warm.
Swaps: Basil can be swapped for arugula, spinach, or kale for different pesto variations. Pine nuts can be replaced with walnuts or cashews.
A few ingredients do most of the work in this recipe. The pasta of your choice provides the hearty base that carries the sauce.
Pesto Pasta (Vegan!)
Ingredients:
- 170 g (6 oz) pasta of your choice
- 2–3 tbsp vegan pesto
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The pasta of your choice provides the hearty base that carries the sauce.
Prep:
Save a splash of the pasta cooking water before draining — stirring a little into the pesto loosens it just enough to coat the noodles evenly instead of clumping.
Instructions:
- Cook the Pasta: Bring a pot of salted water to a boil. Cook 170 g (6 oz) pasta according to package directions until al dente. Drain.
- Toss with Pesto: Add 2–3 tbsp vegan pesto to the hot drained pasta and toss until evenly coated.
- Serve: Serve immediately, topped with cashew parmesan and a crack of black pepper if desired.
