Name: 20 Minute Vegan Pesto Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 ounces pasta; ½ tablespoon coconut oil; 2 cups grape tomatoes (or cherry tomatoes, sliced); Salt and pepper to taste; 2-4 tablespoons vegan heavy cream; 3 tablespoons vegan Parmesan cheese (homemade or store-bought plus more for garnish); 2 ½ cups basil (stemmed and washed); ⅓ cup walnuts (raw); 2 tablespoons vegan Parmesan cheese; 3 cloves garlic; 1 tablespoon lime juice; ½ teaspoon sea salt; ⅓ cup olive oil (up to 1/2 cup); 1/2 teaspoon pepper (adjust to taste)

Jump to Recipe

Let’s talk about weeknight dinner bliss: the 20 Minute Vegan Pesto Pasta. If you love lightning-fast recipes packed with fresh, vibrant flavors, this dish is about to move into your regular rotation. Creamy, luscious basil pesto swirls around perfectly cooked pasta, while juicy burst tomatoes add a pop of color and tang. It’s plant-based, wildly satisfying, and truly tastes like a plateful of summer any time of year.

20 Minute Vegan Pesto Pasta Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe serves a delicious purpose—bringing something special to both flavor and texture. Best of all, you can find everything in one quick grocery run, and the method stays as easy as it is flavorful.

Pasta: Choose your favorite shape; penne, fusilli, or spaghetti all work wonderfully to soak up the pesto.
Coconut oil: Adds a subtle richness and helps caramelize the tomatoes for an irresistibly savory finish.
Grape or cherry tomatoes: These little gems burst and sweeten as they cook, adding bright color and juicy bites.
Salt and pepper: Season to taste—these basics bring out everything else’s best character!
Vegan heavy cream: This splash of cream keeps the sauce beautifully silky and indulgent, no dairy required.
Vegan Parmesan cheese: Salty, nutty, and just the right amount of umami—grate extra for the top at serving!
Pesto (homemade or store-bought): The flavor hero! You’ll need ½ to ¾ cup—see the quick homemade pesto below.
Pasta water: Reserved from boiling the pasta, it loosens the sauce and helps everything cling to the noodles.
Basil (for pesto): Fresh basil is what makes pesto sing—don’t skimp on quality here.
Walnuts: Naturally creamy and earthy, walnuts are a perfect (and budget-friendly) base for vegan pesto.
Vegan Parmesan cheese (for pesto): More cheesy flavor, blending beautifully with the basil and walnuts.
Garlic: Punchy, aromatic, and absolutely essential for that authentic pesto punch.
Lime juice: Brings zippy brightness and keeps the pesto’s color vibrant and fresh.
Sea salt: Deepens flavors throughout—the secret to addictive pesto.
Olive oil: Makes your pesto irresistibly smooth and glossy.
Black pepper: Rounds everything out with a gentle kick.

How to Make 20 Minute Vegan Pesto Pasta

Step 1: Boil the Pasta

Start by bringing a big pot of salted water to a lively boil. Add your pasta and cook according to the package directions, aiming for perfectly al dente. Remember, the pasta will soak up more flavor in the pan later, so don’t overcook it. Before you drain, scoop out a few tablespoons of starchy pasta water—this magic ingredient helps the pesto sauce cling beautifully later!

Step 2: Sauté the Tomatoes

While your pasta bubbles away, heat your coconut oil in a large pan over medium-high heat. Toss in the grape or cherry tomatoes and let them cook, stirring now and then, until they burst and release their juicy sweetness. This takes about five minutes, and the aroma alone is reward enough. Sprinkle in salt and pepper to taste for a perfect balance.

Step 3: Whip Up the Vegan Pesto

The heart and soul of this 20 Minute Vegan Pesto Pasta is its punchy, creamy pesto. Simply add the basil, walnuts, vegan Parmesan, garlic, lime juice, sea salt, olive oil, and black pepper into a food processor or blender. Blend until everything is smooth and vibrant—pausing to scrape the sides as needed. Pour the finished pesto into a jar, reserving ½ to ¾ cup for the pasta (and save the extra for sandwiches or salads!).

Step 4: Bring It All Together

Once the pasta is cooked and drained, return it to the pan with your burst tomatoes. Pour in the vegan heavy cream, sprinkle over more vegan Parmesan, and spoon in your pesto sauce. Give everything a gentle stir so the creamy, herby pesto coats every strand or shape. If things look a little thick, drizzle in reserved pasta water until it’s beautifully glossy and silky.

Step 5: Taste and Finish

The final touch for your 20 Minute Vegan Pesto Pasta is tasting and adjusting. Add more sea salt or black pepper to taste, then serve immediately with an extra flurry of vegan Parmesan on top. The colors and aromas will draw everyone to the table!

How to Serve 20 Minute Vegan Pesto Pasta

Garnishes

This pasta loves to be finished with a sprinkle of vegan Parmesan and maybe a few extra fresh basil leaves. For a little texture, add chopped toasted walnuts on top or a quick crack of black pepper right before serving. The garnishes elevate the mood and turn a simple meal into something restaurant-worthy.

Side Dishes

Pair your 20 Minute Vegan Pesto Pasta with a crisp green salad tossed in a lemony vinaigrette for freshness, or slice up some crusty bread to mop up extra sauce. Grilled asparagus, steamed green beans, or even a tangy tomato salad all partner seamlessly with the herbal zest of the main.

Creative Ways to Present

Transform this dish into an elegant dinner by twirling portions onto shallow bowls with a kitchen fork for that “chef’s kiss” effect. Serve family-style for a cozy, crowd-pleasing feel. Want more fun? Prepare in mini portions for a picnic or load up a lunchbox with a side of raw veggie sticks for a colorful workday meal.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store your cooled 20 Minute Vegan Pesto Pasta in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, and it makes a fantastic packed lunch for work or school.

Freezing

Pasta isn’t always a freezer’s friend, but pesto sure is! To freeze, save the pesto sauce separately in a small airtight jar or zip-top bag. You can freeze it for up to 2 months—simply thaw in the fridge and toss with freshly cooked pasta when you’re ready.

Reheating

To reheat, splash a bit of water or non-dairy milk into the pasta and warm gently on the stove or in the microwave. Stir halfway through to keep the sauce creamy and coat every bite. Add a fresh sprinkle of vegan Parmesan and a little basil for a just-made taste.

FAQs

Can I use a different type of nut or seed for the pesto?

Definitely! Walnuts are classic here for creaminess, but cashews, pine nuts, sunflower seeds, or even almonds work beautifully and each brings their own unique character to the 20 Minute Vegan Pesto Pasta.

Is there a gluten-free option?

Absolutely—just swap in your favorite gluten-free pasta variety. Chickpea or brown rice pasta both hold up well and taste fantastic with the bright vegan pesto.

How can I make this dish oil-free?

You can prepare the pesto with aquafaba (the liquid from a can of chickpeas) or water instead of olive oil. The sauce will still be vibrant, though slightly less rich, but the 20 Minute Vegan Pesto Pasta will remain delicious!

What if I don’t have vegan heavy cream?

No worries! Unsweetened coconut milk, oat cream, or even a splash of reserved pasta water can stand in for the vegan heavy cream, keeping your sauce creamy and luscious.

Can I make the pesto ahead of time?

Yes, in fact, vegan pesto holds up beautifully in the fridge for up to a week. Make a batch in advance and your next 20 Minute Vegan Pesto Pasta dinner just got even faster!

Final Thoughts

Once you’ve tasted just how amazing and fuss-free this 20 Minute Vegan Pesto Pasta is, you’ll wonder where it’s been all your life! Whether you’re a committed vegan or just pesto-curious, this speedy, fragrant meal is sure to put smiles around your table. Give it a try and let this become your go-to weeknight rescue!

20 Minute Vegan Pesto Pasta Recipe

★★★★★

4.8 from 10 reviews

Author: Ava
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Indulge in a delicious and quick-to-make vegan pesto pasta that’s bursting with flavor and freshness. This recipe combines homemade vegan pesto with creamy vegan Parmesan and juicy grape tomatoes for a satisfying meal in just 20 minutes.

Instructions

Cook the Pasta: Bring a pot of salted water to a boil. Cook the pasta according to package instructions.
Prepare Tomato Mixture: Heat coconut oil in a pan, add tomatoes, season, and cook until they burst.
Make Vegan Pesto: Blend basil, walnuts, vegan Parmesan, garlic, lime juice, salt, olive oil, and pepper until smooth.
Combine: Toss cooked pasta with tomato mixture, vegan cream, vegan Parmesan, and pesto.
Adjust Seasoning and Serve: Taste and adjust salt if needed. Serve with extra vegan Parmesan.

Notes

You can adjust the consistency of the pesto by adding more olive oil or pasta water.
Feel free to customize by adding veggies like broccoli or spinach.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Cooking
Cuisine: Italian