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.
Ingredients
Scale
Pasta:
- 8 ounces pasta
Tomato Mixture:
- 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)
Vegan Pesto:
- 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)
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
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan pesto pasta, quick pasta recipe, homemade pesto, vegan Italian dish
