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Vegan Pesto Pasta

Vegan Pesto Pasta Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 8 oz dried pasta
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 3 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/4 cup reserved pasta water

Method
 

  1. Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
  2. Meanwhile, in a food processor, pulse basil, garlic, pine nuts, nutritional yeast, lemon juice, and salt. With motor running, slowly add olive oil until smooth.
  3. Return drained pasta to pot. Add pesto and a splash of reserved pasta water. Toss until coated, adding more water as needed for a silky sauce.
  4. Serve in bowls topped with fresh basil, extra nutritional yeast, and red pepper flakes if desired. Drizzle with olive oil and eat immediately.

Notes

Taste the pesto before tossing; it should be punchy since the pasta will mellow it. For a thinner sauce, slowly add more pasta water. Leftover pesto can be frozen for up to 3 months.