Tuesday, September 13, 2022
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Creamy Vegan Pesto Pasta (30 Minutes!)

Two bowls of vegan pesto pasta with roasted cherry tomatoes

Creamy pesto pasta with roasted tomatoes and undetectable spinach!? Hey, summer season! This vibrant, satisfying, vegan, and (optionally) gluten-free pasta dish is SO scrumptious, and surprisingly fast & straightforward to make. We like it for nights after 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 completed!

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.

The way to Make Creamy Vegan Pesto Pasta

This 30-minute recipe begins with cooking noodles (select your favourite sort!) 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, contemporary 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 & straightforward
& SO scrumptious!

It’s a simple 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

If you happen to do this recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

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

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Whole Time 30 minutes

Servings 4 (1 ½-cup servings)

Course Entree

Delicacies Gluten-Free (elective), Vegan

Freezer Pleasant 1 month

Does it hold? 3-4 Days


  • 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 contemporary basil, massive stems eliminated
  • 2 cups loosely packed contemporary spinach
  • 1 massive clove garlic, peeled
  • 1 ½ Tbsp lemon juice
  • 1 Tbsp dietary yeast
  • 1/2 tsp sea salt
  • ROASTED TOMATOES (elective, however really useful 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 reduce aspect 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 in keeping with your pasta package deal 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 alter as wanted, including extra lemon juice for brightness, cashews for richness, dietary yeast for savory notes, or salt to style.
  • Take a look at pasta for doneness. When it’s prepared, drain the pasta and rinse underneath 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 shiny inexperienced colour.

  • Divide between serving bowls and garnish with roasted tomatoes, vegan parmesan cheese, and freshly chopped basil (all elective).
  • Leftovers hold 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 slightly water as wanted to rehydrate.

*We didn’t discover soaking the cashews vital on this recipe when utilizing a high-speed blender (Vitamix). If not utilizing a strong blender, soak the cashews in sizzling water for no less than 20 minutes. Then drain and mix.
*Vitamin data is a tough estimate calculated with Dealer Joe’s Brown Rice & Quinoa Fusilli and 1/4 tsp salt within the pasta water (because the full tablespoon isn’t absorbed into the pasta), and with out elective 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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