A bright, herby vegan pesto pasta with fresh basil, toasted pine nuts, and dairy free parmesan, 100% plant based. ♡
This vegan pesto pasta is the bright, green dinner I throw together in 20 minutes on busy Tuesdays. Fresh basil, toasted pine nuts, nutritional yeast, and a generous pour of olive oil blend into a vibrant pesto that clings to every strand. For more ideas, see our Vegan Creamy Cashew Pasta.
100% plant based and dairy free with the same restaurant level punch as the classic. Just 20 minutes from dry pantry to dinner plate. Let’s make it together.
Ingredients
Vegan Pesto Pasta
- 12 oz pasta, spaghetti or penne
- 3 cups fresh basil leaves, packed
- 1/3 cup pine nuts, toasted
- 3 tbsp nutritional yeast
- 3 cloves garlic
- 2 tbsp fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 cup reserved pasta water
- 1 cup halved cherry tomatoes, optional topping
- salt and pepper, to taste
How to Make Vegan Pesto Pasta
- **Toast.** Toast pine nuts in a dry skillet over medium heat 3 minutes, stirring often, until golden. Cool slightly.
- **Boil.** Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- **Blend.** In a food processor, pulse basil, toasted pine nuts, nutritional yeast, garlic, lemon juice, salt, and pepper until coarsely chopped. Stream in olive oil while pulsing until a textured pesto forms.
- **Toss.** Return drained pasta to the pot. Spoon in pesto and 1/4 cup pasta water. Toss until glossy, adding more pasta water as needed.
- **Top.** Spoon pasta into bowls. Top with halved cherry tomatoes, extra pine nuts, and cracked pepper.
- **Serve.** Finish with a drizzle of olive oil and extra nutritional yeast.
Why This Recipe Works
Nutritional yeast is the star swap for parmesan in dairy free pesto. Its savory, cheesy, umami punch mimics the flavor real parmesan brings without any dairy. Adding a full 3 tablespoons (more than you might think) is what makes this pesto pasta taste legitimately cheesy.
Toasting the pine nuts in a dry skillet for 3 minutes before blending is the step that deepens the pesto. Raw pine nuts are mild and soft, toasted pine nuts are nutty and warm, which transforms the entire sauce. Skip this step and the pesto tastes flat.
Blending the pesto in short pulses (not a full puree) keeps some texture, so the sauce clings to noodles instead of pooling at the bottom of the bowl. A textured pesto is what distinguishes a proper Italian pesto from a smooth herb cream. Finishing the dish with pasta water also loosens the sauce into a glossy coating. For more ideas, see our Vegan Buddha Bowl Tahini Dressing.
Tips
- Toast pine nuts until golden and fragrant. Raw pine nuts taste flat.
- Vegan swap: nutritional yeast replaces parmesan and olive oil replaces butter in the pesto here.
- Store pesto in a jar with a thin layer of olive oil on top. Fridge up to 5 days.
- Freeze pesto in ice cube trays for up to 3 months. Pop out a cube when needed.
- Use fresh basil only. Dried basil does not have the same flavor.
- Pulse, do not puree. A chunky pesto clings to the pasta better.
Variations
- Swap pine nuts for walnuts, almonds, or pistachios.
- Add a handful of spinach or arugula for extra greens.
- Stir in sun dried tomatoes for a red pesto style pasta.
- Top with roasted cherry tomatoes for a fresh burst.
- Add white beans or chickpeas for extra plant protein.
- Use kale instead of half the basil for a kale pesto variation.
Looking for more vegan ideas? Try our Vegan Chickpea Curry or Vegan Banana Bread next.
Common Mistakes to Avoid
- Skipping pine nut toast: Always toast pine nuts 3 minutes until golden. Raw pine nuts are bland.
- Over blending: Pulse the pesto, do not puree. A textured pesto clings to pasta better.
- Not enough salt: Pesto needs salt to pop. Taste and salt generously before serving.
- Skipping pasta water: Reserve pasta water. A splash emulsifies the pesto onto the noodles.
Vegan Pesto Pasta
Ingredients
Method
- **Toast.** Toast pine nuts in a dry skillet over medium heat 3 minutes, stirring often, until golden. Cool slightly.
- **Boil.** Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- **Blend.** In a food processor, pulse basil, toasted pine nuts, nutritional yeast, garlic, lemon juice, salt, and pepper until coarsely chopped. Stream in olive oil while pulsing until a textured pesto forms.
- **Toss.** Return drained pasta to the pot. Spoon in pesto and 1/4 cup pasta water. Toss until glossy, adding more pasta water as needed.
- **Top.** Spoon pasta into bowls. Top with halved cherry tomatoes, extra pine nuts, and cracked pepper.
- **Serve.** Finish with a drizzle of olive oil and extra nutritional yeast.
Notes
Sources: USDA FoodData Central for nutrition data and Physicians Committee plant based nutrition reference.
