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Vegan Pesto Pasta Recipe: A Flavorful, Nutrient-Rich Meal

Made with fresh basil, pine nuts, nutritional yeast, and olive oil, this vegan pesto pasta bursts with flavors that remind us of sunny Italian kitchens.
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Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 cups fresh basil leaves — washed and dried
  • 1/4 cup pine nuts — toasted if preferred for a richer flavor
  • 2 cloves garlic — peeled and roughly chopped
  • 1/4 cup nutritional yeast — adds that classic cheesy flavor
  • 1/4 cup olive oil — or more for a smoother texture
  • 1 tablespoon lemon juice — adds brightness and acidity
  • Salt and pepper to taste

Method
 

Adding the Finishing Touches
  1. Cherry Tomatoes: Slice the cherry tomatoes in half and scatter them over the pasta. Their sweetness and juicy texture add a fresh contrast to the rich, herby pesto.
  2. Roasted Cashews: Roughly chop or crush the roasted cashews before sprinkling them over the dish. Their crunchy texture pairs wonderfully with the creamy pasta and adds a warm, nutty flavor that complements the pine nuts.
  3. Vegan Parmesan: Add a light sprinkle of vegan parmesan on top for a cheesy, savory touch. The parmesan enhances the dish’s depth and mimics the traditional Italian flavor of pesto pasta.
  4. Fresh Basil Leaves: Garnish with a few whole basil leaves for an aromatic finish and a pop of color.