When time is tight but you still want a satisfying meal, this creamy vegan pesto pasta is just what you need.
It’s rich, herby, and super easy to make. Best of all, it’s made entirely with plant-based ingredients – there’s no dairy, and definitely no fuss.
The silky, garlicky pesto blends beautifully with warm pasta for a meal that feels comforting without being heavy.
It’s the kind of dish that works for everything from weeknight dinners to weekend gatherings.
Let’s dig in, so you can make this at home.
What Makes Our Vegan Pesto Pasta So Good?
This pasta checks all the right boxes. It’s quick, hearty, and full of fresh flavor.
Our homemade pesto gets its creaminess from soaked cashews instead of cheese or cream, and a touch of lemon juice adds brightness to each bite.
With just a handful of ingredients, you can have a full meal ready in less time than it takes to scroll through dinner ideas.
It’s perfect for busy evenings, last-minute meals, or simply when you’re craving something green, creamy, and comforting.
Plus, the kids love it!
Ingredients You’ll Need
Here’s everything to gather before you get started:
For the Pasta:
- 350g (about 12 oz) pasta of your choice (penne, fusilli, spaghetti, or gluten-free)
- Salt, for the pasta water
For the Creamy Vegan Pesto:
- 2 cups fresh basil leaves, packed
- ½ cup raw cashews (soaked in hot water for 10 minutes if not using a high-speed blender)
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- Juice of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil
- ¼ to ½ cup water (to thin as needed)
How to Make Creamy Vegan Pesto Pasta
This recipe comes together in just a few easy steps:
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain and set aside, reserving ¼ cup of pasta water.
2. Make the Pesto
In a blender or food processor, combine the basil, cashews, nutritional yeast, garlic, lemon juice, salt, and pepper.
Blend while slowly pouring in the olive oil, then add water a little at a time until the sauce is smooth and creamy.
3. Combine Everything
Return the cooked pasta to the pot or a large mixing bowl. Pour the creamy pesto over the pasta and stir well to coat.
Add a splash of reserved pasta water if needed to loosen the pasta sauce.
4. Serve
Scoop into bowls and serve warm. Garnish with extra basil or a sprinkle of vegan parmesan if you like.
Easy Add-Ins and Variations For This Dish
One of the best things about this pesto pasta is how easy it is to customize based on what you have on hand.
To boost the nutrition and add more texture, try mixing in some lightly steamed broccoli or sautéed mushrooms.
Cherry tomatoes work beautifully too, bringing a juicy burst of flavor and color.
If you’re out of cashews or just want to change things up, sunflower seeds or pine nuts can be used in the pesto with equally delicious results.
For those who enjoy a little heat, a pinch of red chili flakes stirred into the final dish adds a gentle kick without overpowering the basil.
And if you’re looking to sneak in more greens, blending a handful of spinach or arugula into the pesto adds a subtle earthy flavor and a lovely deep green color, all while keeping things kid-friendly and nutrient-rich.
Serving Tips For Our Vegan Pesto Pasta
This creamy pasta is at its best served warm, straight from the pan, but it’s also adaptable for different mealtimes.
Pair it with a crisp green salad and some warm, crusty bread for a balanced, filling dinner.
On warmer days, it transforms easily into a refreshing pasta salad – just chill it slightly and serve with a few lemon wedges on the side.
For a heartier option, try topping each serving with roasted chickpeas. They add a crunchy contrast and a boost of plant-based protein, making the dish even more satisfying.
How to Store Leftovers
Leftover pesto pasta keeps well in the fridge, making it a great choice for next-day lunches.
Simply transfer any extras to an airtight container and store for up to three days.
When you’re ready to enjoy it again, reheat gently on the stove, adding a splash of water or plant-based milk to loosen up the sauce.
It’s best to avoid freezing this dish, as the fresh basil in the pesto can lose its flavor and brightness after thawing.
Luckily, it’s so quick to make from scratch, you won’t need to plan too far ahead.
Final Thoughts
This creamy vegan pesto pasta brings together everything we love about a good home-cooked meal – fresh ingredients, bold flavor, and a recipe that fits into real-life routines.
It’s the kind of dish that feels cozy and comforting, yet light enough to enjoy any time of year.
Whether you’re cooking for family, sharing with friends, or just feeding yourself after a long day, it’s one of those recipes that quickly becomes a weeknight favorite. Simple to make, easy to adapt, and always delicious.
Ready to make this at home? Make sure you head to our Facebook page to let us know what you think and share your homemade pics.
Our Creamy Vegan Pesto Pasta Recipe (Ready in 20 Minutes)
Cuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutesIngredients
350g (about 12 oz) pasta of your choice
Salt, for the pasta water
2 cups fresh basil leaves, packed
½ cup raw cashews
2 tablespoons nutritional yeast
2 cloves garlic
Juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil
¼ to ½ cup water (to thin as needed)
Directions
- Cook the Pasta
- In a blender or food processor, combine the basil, cashews, nutritional yeast, garlic, lemon juice, salt, and pepper.
Blend while slowly pouring in the olive oil, then add water a little at a time until the sauce is smooth and creamy. - Combine Everything
- Serve
