This vibrant vegan pesto pasta is a perfect blend of fresh basil, juicy tomatoes, and creamy plant-based goodness.
Packed with fiber, plant-based protein, and heart-healthy fats, it’s both nourishing and satisfying.
Quick to prepare and incredibly versatile, this dish makes a wholesome weeknight dinner, meal-prep favorite, or an effortless way to enjoy a flavorful, guilt-free pasta anytime.
Vegan Pesto Pasta
Equipment
- 1 Large Pot – for boiling pasta
- 1 medium skillet or pan (for sautéing tomatoes)
- 1 food processor or high-powered blender (for pesto)
- 1 Measuring Cup
- 1 Cutting board
- 1 Chef’s knife
Ingredients
For the Pasta and Tomatoes:
- 8 ounces pasta of choice
- ½ tablespoon coconut oil
- 2 cups grape or cherry tomatoes halved
- Salt and pepper to taste
- 2 –4 tablespoons vegan heavy cream creamer, or unsweetened non-dairy milk
- 3 tablespoons vegan Parmesan cheese plus extra for garnish
- ½ –¾ cup vegan pesto homemade or store-bought
- 2 –4 tablespoons reserved pasta water
For the Basil Pesto:
- 2 ½ cups fresh basil leaves washed and stems removed
- ⅓ cup raw walnuts or cashews/pine nuts
- 2 tablespoons vegan Parmesan cheese
- 3 garlic cloves
- 1 tablespoon lime juice
- ½ teaspoon sea salt
- ⅓ –½ cup olive oil
- ½ teaspoon black pepper
Instructions
- Prepare the Pasta: Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat. Once boiling, carefully add 8 ounces of your chosen pasta. Stir occasionally to prevent sticking and cook according to the package directions until the pasta is al dente—tender but with a slight bite. While the pasta cooks, save 2–4 tablespoons of the starchy pasta water before draining. This will help loosen the sauce later. Drain the pasta and set aside, keeping it warm.
- Sauté the Tomatoes: Place a medium skillet or pan over medium-high heat and add ½ tablespoon of coconut oil. Allow it to heat until shimmering, then add 2 cups of halved grape or cherry tomatoes. Stir gently, allowing the tomatoes to cook down and soften. After a few minutes, the skins will start to split and release their natural juices, creating a slightly saucy texture. Season with a pinch of sea salt and freshly ground black pepper to taste. Continue cooking for about 5 minutes, stirring occasionally, until the tomatoes are tender but still vibrant.
- Prepare the Basil Pesto: While the tomatoes are cooking, it’s time to make the pesto. Gather 2 ½ cups of fresh basil leaves, ⅓ cup of raw walnuts (or your preferred nut), 2 tablespoons of vegan Parmesan, 3 garlic cloves, 1 tablespoon of lime juice, ½ teaspoon sea salt, ½ teaspoon black pepper, and ⅓–½ cup olive oil. Place all ingredients into a food processor or high-powered blender. Blend on high until smooth, scraping down the sides occasionally to ensure even blending. The result should be a creamy, vibrant green pesto with a slightly nutty aroma. Taste and adjust seasoning as needed. Pour ½ to ¾ cup of pesto directly into a small bowl for the pasta, storing any extra in a jar for future use.
- Combine Pasta and Tomatoes: Return the drained pasta to the pan with the sautéed tomatoes. Over low to medium heat, stir in 2–4 tablespoons of vegan heavy cream or unsweetened non-dairy milk. Add 3 tablespoons of vegan Parmesan cheese, allowing it to melt slightly and combine with the cream to form a silky coating.
- Incorporate the Pesto: Add the prepared pesto to the pan and gently fold it into the pasta and tomato mixture. If the pesto feels too thick, gradually add reserved pasta water, 1 tablespoon at a time, until you reach a smooth, creamy consistency that evenly coats every strand of pasta. Taste and adjust salt or pepper as necessary.
- Serve and Garnish: Transfer the pasta to serving plates or a large serving bowl. Sprinkle with extra vegan Parmesan cheese and a few fresh basil leaves for garnish. Optionally, drizzle a little extra olive oil for richness. Serve immediately while warm, and enjoy the fresh, vibrant flavors of this nutrient-packed vegan pasta dish.
- Storage and Reheating (Optional): If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. To reheat, either microwave until warmed through or gently warm in a skillet over medium heat, adding a splash of non-dairy milk if needed. For longer storage, pesto can be frozen in ice cube trays or flat freezer bags, then thawed when ready to use.
Notes
- Adjust the creaminess by adding more or less vegan cream or milk according to taste.
- Reserve pasta water; it helps thin the pesto and bind the sauce to the pasta.
- Use fresh, high-quality basil for the brightest flavor; older leaves may taste bitter.
- Toast walnuts or other nuts lightly before blending for added depth and nuttiness.
- Vegan Parmesan can be store-bought or homemade; it adds umami and richness.
- For a rustic texture, pulse the pesto until coarsely blended instead of smooth.
- Pesto freezes well; store in small portions for quick use in future meals.
Chef’s Secrets For Perfect Pesto
Creating a vibrant, creamy vegan pesto comes down to the balance of ingredients and technique.
Always use fresh basil, washing and drying the leaves thoroughly to prevent watery pesto.
Blend the nuts, garlic, and cheese first before gradually adding olive oil; this helps emulsify the sauce, creating a smooth, silky texture.
Don’t be shy with olive oil—it’s essential for coating the pasta evenly.
Taste as you go and adjust salt, pepper, or acidity with lime juice to brighten flavors.
If you prefer a nuttier or more aromatic pesto, lightly toast the walnuts or substitute with pine nuts or cashews.
Serving Suggestions For Maximum Enjoyment
This vegan pesto pasta pairs beautifully with a variety of sides and toppings.
Serve with a crisp green salad, roasted vegetables, or garlic bread for a complete meal.
For added protein, sprinkle with chickpeas, tofu cubes, or roasted tempeh.
A light drizzle of extra virgin olive oil before serving enhances richness, and a few cherry tomatoes or fresh basil leaves on top add color and freshness.
This dish works equally well for casual dinners, meal prep, or impressing guests with a visually stunning, flavorful plate.
Storage Tips For Freshness
Leftover pasta should be stored in an airtight container in the refrigerator and consumed within three days for the best flavor and texture.
When reheating, warm gently in a skillet over medium heat with a splash of non-dairy milk to restore creaminess, or use a microwave in short intervals.
Pesto can be frozen separately in ice cube trays or flat freezer bags, allowing you to thaw exactly the amount needed without waste.
Avoid storing pesto in metal containers to preserve its vibrant green color; glass or BPA-free plastic is ideal.
Frequently Asked Questions
1. Can I use other pasta types?
Absolutely! Spaghetti, penne, fusilli, or even whole-grain pasta work well. Adjust cooking time according to package instructions, and remember to reserve some pasta water to help the sauce adhere properly.
2. Can I make this recipe nut-free?
Yes! Swap walnuts for hemp seeds, sunflower seeds, or pumpkin seeds to maintain creaminess and texture without nuts. Toasting seeds lightly enhances their flavor.
3. How do I make the pesto creamier?
Add extra vegan cream or a splash of unsweetened non-dairy milk gradually while stirring. The starchy pasta water also helps achieve a silky, smooth consistency.
4. Can I prepare this recipe ahead of time?
Yes, both components can be made in advance. Cook and cool the pasta separately, and store the pesto in an airtight container in the fridge. Combine and warm just before serving for the freshest taste.
5. How do I prevent the pesto from turning brown?
To maintain the bright green color, use fresh basil and store the pesto in an airtight container with a thin layer of olive oil on top. Refrigeration slows oxidation, and freezing works even better for longer storage.
