Vegan pasta pesto recipe (with basil)

Updatet on:

Pasta pesto, a nice alliteration, but also a tasty dish if you have little time to cook 😉

Do you ever find that your weekly schedule did not work? As a result, you have to save yourself with a quick bite.

The magic word is … drum roll … pasta!

Cooking spaghetti, spirelli, tagliatelle, whatever. Add home-made pesto, possibly some arugula and cherry tomatoes … hocus pocus … eat!

Of course, you don’t need a manual for cooking pasta. I do have one for the vegan pesto.

Yield: 2 people

Vegan pasta pesto recipe (with basil)

Vegan pasta pesto recipe

Ingredients

  • 250 grams pasta of your choice
  • 60 gram pine nuts
  • 2 tbsp nutritional yeast
  • 2 cloves of garlic
  • 50 grams fresh leaves basil
  • 100 ml olive oil
  • pepper (to taste)
  • salt (to taste)
  • lemon juice (to taste)

Instructions

    Roast the pine nuts for a short time in a dry pan over high heat.

    Rinse the basil and peel and chop the garlic. Combine all ingredients in a blender or measuring cup and mix until smooth.

    Season with pepper, salt. Add lemon juice to taste.

    Mix pesto and pasta together. If you want to brighten up the plate a little, you can add some fresh basil leaves and nutritional yeast flakes.

This recipe is good for around 200 ml of pesto.

Vegan pasta pesto recipe

Tips:

  • You can eat it this way, but I like it best with cherry tomatoes underneath. You can also add other vegetables or grilled tofu.
  • For a cheaper variant: replace the pine nuts with almond powder.
  • Replace the basil with mint, kale, spinach, etc.
  • Pesto is usually made with cheese, as a vegan, you can just leave it out. But if you still want a cheese flavor, you can add nutritional yeast flakes, as in this recipe. You can also use a piece of vegan cheese instead of nutritional yeast flakes.

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