Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Pesto Pasta Recipe
Indulge in a quick and easy North American-inspired vegan pesto pasta bursting with the flavors of basil, arugula, garlic, and lemon.
Ingredients
Instructions
- Combine fresh basil, peppery arugula, tangy lemon juice, refreshing water, and luscious olive oil in a blender. Blend the ingredients together for 5-10 seconds until well combined.
- To enhance the flavor, add garlic, a pinch of salt, a dash of pepper, and nutritious almond meal to the blender. Blend the mixture until everything is fully incorporated and the pesto sauce has a smooth consistency.
- Bring a pot of salted water to a boil and cook the spaghetti according to the instructions on the packaging.
- While draining the cooked pasta, make sure to save about a third to one full cup (80 to 235 ml) of the starchy pasta water.
- Once the pasta is well-drained, return it to the pot and add the prepared pesto sauce. Stir well, gradually adding the reserved pasta water until the sauce reaches your desired consistency.
- Serve and savor the delightful flavors of this homemade pesto spaghetti! Enjoy!
Nutrition
| Sugar | 2 grams |
| Carbohydrates | 47 grams |
| Fiber | 4 grams |
| Protein | 11 grams |
| Fat | 18 grams |
| Calories | 392 calories |
This Vegan Pesto Pasta recipe is a simple and easy dish that is perfect for a weeknight dinner or a party.
Made with dairy-free and vegan ingredients, it is suitable for vegetarian and vegan diets.
The recipe is healthy and low in sugar, using fresh ingredients blended together with a blender.
With its North American cuisine influence, it is a light and delicious option for any occasion.
Cooking is hassle-free with only a stove top and basic kitchen equipment required such as oven mitts, tongs, liquid measuring cup, dry measuring cups, and measuring spoons.
Be sure to check out these recipes as well:
- Vegan One-Tray Alfredo Pasta
- Vegan Apple Pie Winter Smoothie
- Vegan Avocado Toast
- Vegan Crispy Spiced Chickpeas
- The Best Ever Vegan Mac ‘N’ Cheese
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!