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HomeFoodCreamy Vegan Pesto Pasta (30 Minutes!)

Creamy Vegan Pesto Pasta (30 Minutes!)

Creamy pesto pasta with roasted tomatoes and undetectable spinach!? Hi there, summer time! This vibrant, satisfying, vegan, and (optionally) gluten-free pasta dish is SO scrumptious, and surprisingly fast & simple to make. We like it for nights once we’re craving comforting pasta however don’t wish to miss out on a serving (or two) of veggies! 

It’s a filling meal by itself, nevertheless it additionally pairs effectively with Crispy Baked Tofu or Simple Grilled Rooster. Simply 8 components and Half-hour required. Allow us to present you the way it’s executed!

Cashews, basil, water, olive oil, salt, garlic, nutritional yeast, spinach, lemon, tomatoes, and noodles

Origin of Pesto

Pesto is a sauce that’s believed to have originated within the Liguria area of northwestern Italy. It’s thought to have advanced from a Thirteenth-century garlic-based sauce known as aggiadda or from the custom of utilizing fragrant herbs within the Center Ages.

The primary written recipe for pesto was from Giovanni Battista Ratto in his Nineteenth-century work The Genoese delicacies. This recipe was a mixture of garlic, basil, and cheese (supply).

For this pasta, we’ve infused the flavors of pesto right into a creamy, plant-based sauce.

How one can Make Creamy Vegan Pesto Pasta

This 30-minute recipe begins with cooking noodles (select your favourite kind!) and (optionally) roasting cherry tomatoes for a pop of colour and sweetness.

Halved cherry tomatoes on a parchment-lined baking sheet

A creamy, cashew-based sauce comes collectively in minutes whereas the noodles and tomatoes are cooking.

Blender with spinach, basil, garlic, nutritional yeast, salt, cashews, and water

Merely mix up uncooked cashews with vegan pesto necessities together with basil, garlic, lemon juice, dietary yeast, and salt. We add spinach for a pop of colour and diet, plus water to assist it mix collectively.

Creamy green pesto sauce in a blender

Then pour the vibrant inexperienced sauce over the cooked noodles, (optionally) high with the roasted tomatoes, recent basil, and vegan parmesan cheese, and dig in!

Pot of noodles coated in a green cashew pesto sauce

We hope you LOVE this pesto pasta! It’s:

Fast & simple
& SO scrumptious!

It’s a straightforward weeknight meal by itself or paired with Crispy Baked Tofu or Simple Grilled Rooster. It will additionally pair properly with salads, together with our Heirloom Tomato Panzanella Salad, Chickpea Caesar Salad, or Easy Inexperienced Salad with Lemon French dressing.

Extra Plant-Primarily based Pasta Recipes

In case you do this recipe, tell us! Go away a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Hand resting on a bowl of creamy vegan pesto pasta with roasted tomatoes

Prep Time 10 minutes

Cook dinner Time 20 minutes

Complete Time 30 minutes

Servings 4 (1 ½-cup servings)

Course Entree

Delicacies Gluten-Free (optionally available), Vegan

Freezer Pleasant 1 month

Does it maintain? 3-4 Days

ROASTED TOMATOES optionally available

  • 2-3 cups cherry tomatoes, halved
  • 1 Tbsp olive oil
  • 1 wholesome pinch sea salt


  • Water (for boiling)
  • Salt (for seasoning water)
  • 12 oz. dry noodles (for gluten-free, we like Jovial or Dealer Joe’s Brown Rice Quinoa Fusilli // use a chickpea or different legume-based pasta for extra protein)


  • 2/3 cup uncooked cashews*
  • 2/3 cup water
  • 1 cup tightly packed recent basil, giant stems eliminated
  • 2 cups loosely packed recent spinach
  • 1 giant clove garlic, peeled
  • 1 ½ Tbsp lemon juice
  • 1 Tbsp dietary yeast
  • 1/2 tsp sea salt
  • ROASTED TOMATOES (optionally available, however beneficial for a pop of colour and sweetness): Preheat the oven to 350 levels F (176 C) and line a baking sheet with parchment paper. Add the halved cherry tomatoes and drizzle with olive oil and toss to coat. Prepare tomatoes lower facet down, sprinkle with salt, and roast for 25-Half-hour till the tomatoes are tender and the skins have shriveled barely.

  • NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a big pot. Deliver to a boil. As soon as boiling, add pasta, stir, and set a timer based on your pasta bundle directions.

  • PESTO SAUCE: In the meantime, to a high-speed blender, add cashews, water, basil, spinach, garlic, lemon juice, dietary yeast, and salt. Mix on excessive till clean and no bits of cashew stay — about 1 minute. Style and modify as wanted, including extra lemon juice for brightness, cashews for richness, dietary yeast for savory notes, or salt to style.
  • Check pasta for doneness. When it’s prepared, drain the pasta and rinse below chilly water till it’s heat however now not steaming. Return the pasta to the pot (off the warmth) and add within the basil pesto sauce. Stir to coat, however keep away from heating because the sauce will lose its vivid inexperienced colour.

  • Divide between serving bowls and garnish with roasted tomatoes, vegan parmesan cheese, and freshly chopped basil (all optionally available).
  • Leftovers maintain saved within the fridge for 3-4 days or within the freezer as much as 1 month. Reheat within the microwave or a saucepan, including just a little water as wanted to rehydrate.

*We didn’t discover soaking the cashews obligatory on this recipe when utilizing a high-speed blender (Vitamix). If not utilizing a robust blender, soak the cashews in scorching water for a minimum of 20 minutes. Then drain and mix.
*Vitamin info is a tough estimate calculated with Dealer Joe’s Brown Rice & Quinoa Fusilli and 1/4 tsp salt within the pasta water (for the reason that full tablespoon isn’t absorbed into the pasta), and with out optionally available components.
*Loosely tailored from our Creamy Vegan Pink Pasta and Simple Vegan Pesto.

Serving: 1 serving Energy: 439 Carbohydrates: 74 g Protein: 11.8 g Fats: 12 g Saturated Fats: 1.7 g Polyunsaturated Fats: 1.8 g Monounsaturated Fats: 5.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 600 mg Potassium: 164 mg Fiber: 4.7 g Sugar: 2.3 g Vitamin A: 1802 IU Vitamin C: 8 mg Calcium: 56 mg Iron: 3.8 mg



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