Vegan Pesto Pasta

Pesto pasta must be one of my favorite meals! It’s easy, quick, and so delicious! The best part about making this at home is that you get to choose your own fresh ingredients to make it. This homemade vegan pesto pasta will take your weekly meals by storm.
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A bowl of vegan pesto pasta served on a cutting board surrounded by various pesto ingredients.
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Unfortunately, most ready-made pesto sauces available today have parmesan cheese in them making them not-vegan-friendly. But do not worry because you can easily make your own delicious vegan pesto at home and enjoy it whenever you please!

Why You Should Make Vegan Pesto Pasta

Vegan pesto pasta is one of those magical meals that checks all the boxes. It’s quick to make, packed with flavor, and incredibly versatile. Whether you’re cooking for a busy weeknight or hosting a casual dinner, this dish delivers big on taste without the fuss. Plus, it’s a great way to sneak in greens—thanks to the fresh basil and spinach—while keeping things light and nourishing.

Making this recipe takes zero cooking skills and minimum time, so if you can’t cook for your life, then this will become your go-to! When your fridge is almost empty, and you come home starving or when you want to impress your friends with a fancy meal, pesto pasta will be there for you. Simple ingredients, satisfying flavor, and ready in under 30 minutes? That’s a win in our book.

Key Ingredients and Substitutions

It really doesn’t take much to throw together this vegan pesto pasta. Here’s what you need, plus some easy substitutions:

Ingredients for vegan pesto sauce in a food processor.
  • Fresh basil – The star of the pesto! Go for bright, fragrant leaves. If you’re short on basil, you can mix in a bit of spinach or another tender green.
  • Garlic – Just one clove adds a punch of flavor without overpowering the sauce. If you’re sensitive to raw garlic, you can lightly sauté it first.
  • Toasted pine nuts – These give the pesto its classic nutty richness. Toasting them enhances the flavor, so don’t skip that step! You’ll also sprinkle a few on top for extra texture. Don’t have pine nuts? Make a walnut pesto instead!
  • Olive oil – Adds creaminess to the pesto and helps coat the pasta. Use a good-quality extra virgin olive oil if you can.
  • Lemon juice – Just a splash brightens everything up and balances the richness of the nuts and oil.
  • Vegan pasta – Tagliatelle works beautifully here, but any pasta shape will do. Choose your favorite! See the next section for more ideas.
  • Frozen peas – A quick and easy veggie that adds sweetness and a pop of green. No need to thaw—just toss them in!
  • Zucchini – Light, tender, and mild, zucchini pairs well with pesto and cooks up fast. Slice it thin or into half-moons.
  • Fresh spinach – Wilts into the pasta for an easy way to get more greens in your meal.

For the full list of ingredients and quantities, make sure to scroll to the recipe card below.

Best Pasta To Use with Pesto

We need to get serious. Choosing which pasta to cook is serious business, friends. Pesto clings best to pasta with ridges or twists, like fusilli, rotini, or farfalle. But really, any pasta you have on hand will work just fine!

Here are some of the options:

  • Penne
  • Spaghetti
  • Linguini
  • Fettuccini
  • Tagliatelle
  • Pappardelle
  • Farfalle
  • Rotini
  • Fusilli
  • Bow Ties
  • Macaroni

My personal favorite is tagliatelle! There’s something about the pesto running through the long noodles that makes it perfect and just classic. What’s your favorite?

You can even use different types of noodles than the traditional wheat pasta. There are loads of healthy noodle options out there now. Try chickpea pasta for more protein and fiber or hearts of palm noodles for a low calorie option.

A bowl of vegan pesto pasta served on a cutting board surrounded by various pesto ingredients.

Should I Eat Pesto with Dry Pasta or Fresh Pasta?

This will depend solely on your preference. Dry pasta is so easy-peasy and always readily available. But when you can get your paws on some fresh pasta, that always adds an extra special touch. If you want to feel like you’re sitting in a small restaurant in Italy, then get yourself some nice fresh fettuccini.

Just beware—eggs or other non-vegan ingredients that can often find their way into fresh pasta!

Different Ways To Use Pesto

The best part about a classic and simple recipe like this vegan pesto pasta is how incredibly versatile it is. In fact, we first published it as a go-to vegan pesto sauce—perfect for everything from pasta to pizza!

Try it as a spread on a veggie sandwich, a drizzle over roasted veggies, or bake it into pesto pull-apart bread. It also makes a great dip for crackers or fresh veggies. Basically, if you can eat it, you can probably put pesto on it—and it’ll taste amazing.

And if you’re looking to switch things up, we’ve got a delicious vegan walnut pesto pasta variation too! It’s just as easy, made with walnuts instead of pine nuts, and has a slightly earthier flavor that pairs beautifully with hearty grains or roasted sweet potatoes.

This recipe is so easy and versatile you’ll enjoy it all the way through. From picking the fresh ingredients to preparing the pesto and mixing it with the pasta, to eating it and showing off in front of your friends and family. This vegan pesto pasta is a must-try!

Vegan pesto sauce mixed into linguine pasta with vegetables on a plate.

Recipe FAQs

Can I make this pesto nut-free?

Absolutely! You can substitute the pine nuts with sunflower seeds or hemp seeds for a nut-free version. Both add a nice texture and subtle flavor while keeping the pesto creamy.

How long does vegan pesto last in the fridge?

Stored in an airtight container, vegan pesto will last about 7-10 days in the fridge. You can also freeze it in small portions (like an ice cube tray) for easy use later.

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Vegan Pesto Pasta

5 from 7 votes
This vibrant, homemade vegan pesto is a fragrant blend of fresh basil, rich olive oil, toasted pine nuts, and savory garlic, brought together with a touch of lemon juice and a generous helping of nutritional yeast. The result is a silky, herbaceous sauce bursting with bright flavor and a subtle nuttiness. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables, this pesto adds a fresh, gourmet touch to any dish.
A bowl of vegan pesto pasta served on a cutting board surrounded by various pesto ingredients.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

For the vegan pesto

  • 4 cups fresh basil leaves
  • ½ cup toasted pine nuts, or walnuts, plus extra for garnish
  • ½ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup nutritional yeast, optional
  • 2 cloves garlic
  • 2 teaspoons onion powder
  • 2 teaspoons salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste

For the pasta

  • 16 ounces vegan pasta, tagliatelle is ideal
  • 1 tablespoon olive oil
  • 1 red onion
  • 2 cups frozen peas
  • 2 small zucchinis, about 8 ounces, sliced ¼-inch thick
  • 1 cup fresh spinach

Instructions

For the vegan pesto

  • In a food processor, combine the basil leaves, pine nuts, olive oil, lemon juice, nutritional yeast (if wanted), onion powder, garlic, salt, and black pepper and blitz until mostly smooth, leaving flecks of basil leaves intact. Set aside.

For the pasta

  • Cook the pasta according to the instructions on the package.
  • In another pan, start with heating up the oil. When it’s nice and hot, add the finely sliced red onion and cook for 2 minutes.
  • Now, add the frozen peas with the sliced zucchini and cook for another 3 minutes.
  • Add the spinach and season with salt and pepper to taste.
  • When the pasta is ready, drain it and add it straight into the pan. Turn off the heat and add the pesto in and mix nicely until it coats all the pasta.
  • Serve with some sprinkled pine nuts on top and enjoy!

Notes

Storage – Store leftover pesto sauce separately in a sealed container in the fridge for up to 10 days. See article above for different ideas for using pesto sauce! Leftover pesto pasta can be stored in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 617kcal | Carbohydrates: 68g | Protein: 17g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.05g | Cholesterol: 64mg | Sodium: 803mg | Potassium: 634mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1813IU | Vitamin C: 37mg | Calcium: 91mg | Iron: 4mg
Course — Main Course
Cuisine — Italian
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5 from 7 votes

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Recipe Rating




13 comments
  1. 5 stars
    Delicious pesto dish!! Looks amazing

  2. Andrea White says:

    5 stars
    This pesto pasta is something special! So delicious and packed with protein too!

  3. 5 stars
    This dish is perfect for spring. Love the vibrant color and it tastes so good!

  4. 5 stars
    Pasta is my weakness and this recipe is delicious!

  5. Beatriz Buono-Core says:

    5 stars
    My 10 year old’s favorite dish ever!

  6. 5 stars
    Delicious! We’ve made this pasta multiple times and it’s always soo good!

  7. So simple and delicious!

  8. Delicious, creamy and so easy to make. A staple in our house.

  9. I can never get enough of this dish! Yum!

  10. Pesto pasta is one of my all-time favorite meals! It’s also great with walnuts instead of pine nuts for a more budget-friendly swap 🙂

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