Name: Vegan Pesto Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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)

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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.

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How to Make Vegan Pesto Pasta
Tips and Variations
Other Pasta Recipes You Might Like:
Recipe

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!

While you’re here, don’t forget to join the 5-Day Veggie Challenge. Sign up for FREE and you’ll get 5 days of vegetarian freebies to take your cooking up a notch!

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.
Serve!

Scroll down for the full detailed instructions and measurements.

Tips and Variations

vegan pesto being made in a food processor

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.

Switch up the Sauce – Try this recipe with this delicious sun dried tomato pesto in place of the traditional basil pesto. Or mix things up with this coriander and cashew pesto.

Make this gluten-free – Simply use a gluten-free pasta like this one. The rest of the recipe is naturally gluten free.

vegan pesto pasta being served on a table

Other Pasta Recipes You Might Like:

If you love this vegan pesto pasta, be sure to check out these other delicious vegan pasta recipes:

While you’re here, don’t forget to join the 5-Day Veggie Challenge. Sign up for FREE and you’ll get 5 days of vegetarian freebies to take your cooking up a notch!

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