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MealDinnerWeeknightLow-SugarBig BatchStove TopBlenderPartyEasyVegetarianVeganHealthyDairy-FreeNorth American

Vegan Pesto Pasta

featured in Weekday Vegan Dinner Recipes

This pasta dish is perfect for vegans and non-vegans alike. The vegan pesto is made with fresh basil, garlic, and pine nuts, and pairs perfectly with the pasta for a delicious and flavorful meal.

Camille Bergerson
Tasty Team
94% would make again
Vegan Pesto Pasta

Ingredients

for 8 servings

  • 1 cup fresh basil (40 g), packed
  • 1 cup fresh arugula (40 g), packed
  • ½ lemon lemon juice
  • ⅓ cup olive oil (80 mL)
  • ½ cup water (120 mL)
  • 2 cloves garlic, peeled
  • 1 teaspoon pepper
  • 2 teaspoons kosher salt
  • 1 ¼ cups almond meal (125 g)
  • 1 lb vegan spaghetti (455 g)
  • ⅓ cup pasta water (80 mL), if you're using this as a dip, omit the pasta water

Nutrition Info

  • Calories 392
  • Fat 18g
  • Carbs 47g
  • Fiber 4g
  • Sugar 2g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
  2. Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
  3. Boil salted water and cook spaghetti according to packaging instructions.
  4. When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
  5. Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
  6. Enjoy!
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Vegan Pesto Pasta