This easy Vegan Pesto Pasta makes for a simple and flavorful weeknight meal. It's bursting with fresh flavor from basil, garlic, and pine nuts. And the whole thing is ready in under 20 minutes.
I don’t think anything is more comforting than a big bowl of pasta. And as a born and raised Italian I've eaten way more than my share in life.
Pasta is my all-time favorite comfort food. And there are an endless number of delicious ways to prepare a vegan pasta dish.
It's warm and satisfying, and super filling. So if you want a hearty, family-friendly meal - pasta is always a good bet.
Pesto has always been one of my favorite sauces. (Right up there with my 5-minute Vegan Alfredo.) But of course, the traditional version is loaded with parmesan cheese. So I've created my own vegan pesto to with this delicious pasta!
I have to say that this Vegan Pesto Pasta is probably the quickest pasta dish I make. Other than boiling the noodles, it only takes a quick minute to toss the pesto together. There’s minimal time over a stove and it’s a hit every time.
I’ve even taken it as a pasta salad of sorts when attending get togethers. Definitely a great recipe for those types of occasions as well!
This vegan pesto pasta is:
- 100% plant based
- Easy to throw together in just a few minutes.
- Packed with flavor from fresh herbs and garlic.
- Hearty and delicious
- Family-friendly, and perfect for Meatless Mondays!
How to Make Vegan Pesto Pasta
- Prepare the pasta - In a large pot, boil the pasta in salt water. When it’s finished, drain it.
- Make the pesto - In a blender, combine basil, olive oil, pine nuts, and garlic.
- Combine - In a large bowl, toss the pasta and pesto together.
Scroll down for the full detailed instructions and measurements.
Tips and Variations
Storage - Store in an airtight container in the fridge for up to 5 days. Freeze in an airtight container for up to one month.
Reheating - Let this Vegan Pesto Pasta thaw before heating it in the microwave with a damp paper towel over the top. You’ll want to be careful as the pasta can dry out easily when being reheated.
Use store bought pesto - It can be tricky to find a store bought pesto that is vegan friendly. But if you're willing to order it online, there are a few good options. I've found this brand to be a great option.
Eat it chilled - This recipe still tastes great even when it’s cold! As I mentioned, I’ve used it as a pasta salad substitute before. Add some sun dried tomatoes and artichokes for a really flavorful vegan pasta salad!
Mix up the Pastas - You can use any type of pasta you like in place of the rigatoni. Great options are bow tie, macaroni, corkscrew, linguine, etc. You also don’t have to use whole wheat. You can use veggie pastas or regular pasta, as long as it’s vegan-friendly.
Make this gluten-free - Simply use a gluten-free pasta like this one. The rest of the recipe is naturally gluten free.
Other Pasta Recipes You Might Like:
If you love this vegan pesto pasta, be sure to check out these other delicious vegan pasta recipes:
- Vegan One Pot Creamy Mushroom Pasta
- Vegan Mac and Cheese
- Easy Vegan Lasagna
- Spaghetti with Mushroom Bolognese
Vegan Pesto Pasta
- 1 Pound Whole Wheat Rigatoni Pasta or your favorite pasta
- 2 Cups Fresh Basil Leaves de-stemmed
- ½ Cup Extra Virgin Olive Oil
- 3 Tbsp Pine Nuts or Cashews
- 4 Cloves Garlic
- Sea Salt to taste
- Food Processor
- Fill a pot with water and salt the water. Bring the water to a boil and add in the pasta. Boil until al dente (see package directions).
- Remove from the heat and drain.
- In a blender or food processor, combine the rest of the ingredients and blend until smooth.
- Place the pasta in a large bowl and add the pesto. Mix well.
- Serve immediately.