Vegan Green Pesto Pasta
- Plantiful Palate
- Oct 4
- 5 min read
Updated: Oct 11
Curly, ruffled mafalda corta is tossed through a silky pesto that blends basil, baby spinach and sweet peas with lemon, miso and nutritional yeast for deep, savoury flavour. This Vegan Green Pesto Pasta is quick enough for weeknights yet polished enough for company, the kind of vegan pasta recipe that turns heads at the table and proves that vegan recipes can be just as indulgent as any classic Italian dish.
The secret to that restaurant‑style gloss? Build the sauce cold in a blender for maximum colour, then emulsify with hot, starchy pasta water so it clings to every ridge. A touch of silken tofu adds creaminess without heaviness, making this one of those vegan Italian recipes you’ll return to again and again. It’s a true staple for anyone exploring vegan pasta recipes and comforting lacto‑vegetarian recipes that combine freshness with soul‑satisfying flavour.
Recipe:
Serves: 4
Prep time, 15 minutes
Cook time, 15 minutes
Total time, 30 minutes
Ingredients:
For the pasta
400g mafalda corta (or fusilli/ruffle‑edged pasta)
1½ tbsp fine sea salt for the cooking water
For the creamy green pesto
60g fresh basil leaves
60g baby spinach
150g frozen peas, thawed (save 2 tbsp for garnish if you like)
2–3 garlic cloves, roughly chopped
50g toasted pine nuts or cashews (sunflower seeds for nut‑free)
3 tbsp nutritional yeast
1 tbsp white miso paste (optional but recommended)
Zest and juice of 1 lemon
120g silken tofu (or 100ml unsweetened oat cream)
60ml extra‑virgin olive oil
½–¾ tsp fine sea salt, to taste
Freshly ground black pepper
Pinch chilli flakes (optional)
150–250ml hot pasta cooking water (added during tossing)
To finish
Extra olive oil and lemon zest
Basil leaves, vegan parmesan or toasted crumbs (optional)
Method:
Bring a large pot (at least 4 litres) of water to a rolling boil. Season with 1½ tbsp salt, the water should taste pleasantly salty.
Toast the nuts/seeds in a dry pan over medium heat for 2–3 minutes until fragrant and lightly golden. Tip onto a plate to cool (warm nuts blend smoother but shouldn’t be hot).
Build the sauce: into a high‑speed blender add basil, spinach, peas, garlic, toasted nuts, nutritional yeast, miso, lemon zest and juice, silken tofu and olive oil. Blend 30–60 seconds until very smooth and vivid green, scraping the sides once. Season with ½ tsp salt and a few grinds of pepper. The sauce should be thick but pourable; it will loosen later with pasta water.
Drop the pasta into the boiling water and cook until just shy of al dente (usually 1 minute less than packet time). Stir occasionally so the ruffles don’t stick.
Before draining, reserve at least 300ml of the starchy pasta water. Drain the pasta quickly but don’t rinse, you want that starch.
Emulsify: return the pasta to the warm pot (off the heat). Pour in two‑thirds of the green sauce and 150ml hot pasta water. Toss vigorously for 30–60 seconds until glossy and evenly coated, adding more water a splash at a time to achieve a creamy sauce that clings without pooling. Add the remaining sauce if needed to coat generously.
Taste and adjust with extra salt, pepper, lemon and a pinch of chilli flakes if you like heat. Rest 1 minute so the sauce sets on the ruffles.
Plate up with a drizzle of olive oil, a sprinkle of vegan parmesan or toasted crumbs, extra lemon zest and a few basil leaves. Add the reserved peas on top for texture and colour.
Additional Tips:
Colour insurance: cold ingredients and a fast blend keep the sauce bright; avoid heating the pesto directly, let the pasta do the work.
Starch = gloss: always reserve more pasta water than you think; it’s the key to a silky emulsion.
Texture play: for a little bite, pulse 1 tbsp nuts at the end and fold through rather than fully blending.
Balance the acidity: lemon brightens; if your basil is very peppery, add ½ tsp maple to round the edges.
Make it protein‑higher: swap 200g of the pasta for edamame or chickpea pasta, or add 150g sautéed peas at the end.
Breadcrumb finish: toast fresh breadcrumbs in olive oil with a pinch of salt and garlic powder for a “pangrattato” crunch.
Alternative Cooking Methods:
Blender‑free: pound basil, spinach, garlic and nuts in a mortar; stir in lemon, miso, nutritional yeast, oil and tofu/cream until creamy.
Oil‑free: replace oil with 60ml aquafaba and an extra 40g silken tofu; rely on pasta water for gloss.
Nut‑free: use sunflower or pumpkin seeds; add 1 tsp tahini if you like a deeper flavour (omit if sesame‑free).
Gluten‑free: use GF short pasta; cook 1–2 minutes less than the packet suggests to prevent breakage.
No tofu: replace with 80g soaked cashews (blend very smooth) or 100ml oat/soy single cream.
Allergy information / alternatives:
Gluten‑free: use GF pasta.
Nut‑free: choose sunflower/pumpkin seeds.
Soy‑free: omit miso and tofu; use oat cream and a pinch extra salt.
Sesame‑free: avoid tahini and use seeds without sesame.
Lacto‑vegetarian: fully suitable.
Nutritional Information (per serving):
Calories: ~620 kcal
Protein: ~18g
Carbs: ~90g
Fat: ~20g
Sugar: ~4g
Salt: ~0.9g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more bold vegan recipes and quick vegan Italian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based Italian dishes at home that are easy, accessible, and full of flavour.
Vegan Green Pesto Pasta FAQs
❓ How do I keep the sauce bright green?
Blend the sauce cold and toss with hot pasta off the heat. Cold greens and short blending time preserve the colour. If reheating, do so very gently with splashes of pasta water.
❓ What pasta shape works best?
Ruffled or ridged shapes such as mafalda corta, fusilli or casarecce hold onto the creamy pesto beautifully. Long pasta works, but short shapes make this vegan pasta recipe shine.
❓ Can I skip spinach and use all basil?
Yes. It creates a stronger, classic pesto flavour. The sauce may be thicker, so loosen with more hot pasta water and a little extra lemon.
❓ Can I make the sauce ahead?
Yes, blend up to 24 hours in advance and refrigerate with cling film pressed onto the surface. Refresh with lemon juice before tossing with pasta.
❓ Can I freeze the pesto?
Freeze the sauce in small portions (without pasta water) for up to 2 months. Defrost overnight in the fridge and re‑emulsify with hot pasta water.
❓ What if my sauce is too thick or too thin?
If too thick, add hot pasta water a spoon at a time and toss vigorously until glossy. If too thin, toss briefly over low heat to reduce or blend in a spoon of nutritional yeast.
❓ How do I store and reheat leftovers?
Refrigerate within 1 hour and enjoy within 2 days. Reheat gently with a splash of water until just warmed — avoid boiling to keep the green colour vibrant.
❓ What should I serve with it?
A crisp vegan salad, garlic pangrattato or roasted broccoli are perfect sides. It also pairs beautifully with a zesty tomato and red onion salad.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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