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Vegan Pesto Spaghetti

Vegan Pesto Spaghetti with vegan parmesan and fresh basil garnish on a slate coloured pasta bowl.
Vegan Pesto Spaghetti with vegan parmesan and fresh basil garnish.

Prepare to be delighted by this exquisite Vegan Pesto Spaghetti, a mouthwatering Italian classic reimagined for plant-based palates. Featuring a homemade vegan pesto bursting with freshness and aroma, this dish is perfect for a speedy weeknight dinner or a laid-back weekend meal. The addition of vegan parmesan cheese as a garnish adds an extra touch of authenticity. Gather your ingredients, and you'll soon be twirling your fork around these irresistible noodles.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes


For the vegan pesto:

2 cups fresh basil leaves, packed

1/2 cup raw pine nuts

1/4 cup nutritional yeast

3 cloves garlic, minced

1/2 cup extra virgin olive oil

2 tablespoons fresh lemon juice

Salt and black pepper, to taste

For the spaghetti:

400g spaghetti

Salt, for the pasta water

1 tablespoon olive oil

Cherry tomatoes, halved (optional, for garnish)

Fresh basil leaves (optional, for garnish)

Vegan parmesan cheese, for garnish


Begin by preparing the vegan pesto. In a food processor or blender, combine the fresh basil leaves, raw pine nuts, nutritional yeast, minced garlic, extra virgin olive oil, fresh lemon juice, salt, and black pepper. Process until smooth, stopping occasionally to scrape down the sides. Adjust the seasoning to taste, and set aside.

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package instructions, stirring occasionally, until the pasta is al dente. Drain the pasta, reserving 1 cup of pasta water.

In a large pan, heat the olive oil over medium heat. Add the cooked spaghetti and vegan pesto to the pan, tossing gently to coat the noodles evenly. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until you achieve the desired consistency.

Serve the Vegan Pesto Spaghetti immediately, garnished with halved cherry tomatoes, fresh basil leaves, and a generous sprinkling of vegan parmesan cheese, if desired.

Additional Tips:

You can substitute pine nuts with other nuts, such as almonds or walnuts, to create a unique twist on the traditional pesto flavour.

For an extra burst of flavour and nutrition, consider adding other vegetables or proteins to the dish, such as roasted cherry tomatoes, sun-dried tomatoes, sautéed mushrooms, or steamed asparagus.

Store any leftover vegan pesto in an airtight container in the refrigerator for up to a week, or freeze it for longer storage. Simply thaw and use as needed for a quick and delicious pasta sauce, sandwich spread, or salad dressing.

Nutritional Information (per serving):

Calories: 680 kcal

Protein: 23 g

Carbohydrates: 74 g

Fat: 34 g

Fiber: 5 g

Sodium: 320 mg

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