Pesto Pasta (Vegan!)
Pasta
Ingredients:
- 170 g (6 oz) pasta of your choice (spaghetti, penne, or fusilli work well)
- 2–3 tbsp vegan pesto
Equipments:
- Large pot (for pasta)
- Food processor or blender
- Large skillet (optional)
- Colander
Features:
20 minutes or less
Soy-Free
Leftover Friendly
Nutrition:
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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.
Pesto Pasta (Vegan!)
Ingredients:
- 170 g (6 oz) pasta of your choice (spaghetti, penne, or fusilli work well)
- 2–3 tbsp vegan pesto
Features:
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.
