Easy Vegan Pesto Pasta (ready in 20 minutes)
This easy vegan pesto pasta (ready in 20 minutes) is vibrant, herby, slightly nutty, and comes together with simple ingredients you can blend in minutes. If you're looking for something quick, fresh, and packed with flavor!
Ingredients
- 1 cup spinach
- 1 cup basil leaves
- ½ cup parsley
- 1 cup pine nuts roasted
- 1 cup cashews roasted
- ⅓ cup plant-based parmesan grated
- ¼ cup avocado oil
- 4 cloves garlic peeled
- 1-2 teaspoons red chili flakes
- 1 juice of lemon
- ¼ teaspoon black pepper
- 1 teaspoon salt
For the Pasta:
- Pasta of choice
For Garnish:
- Honey, Pepper flakes and Pinenuts
Instructions
Cook the Pasta
- Bring a pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water, then drain.
Make the Pesto
- In a blender or food processor, combine spinach, basil, parsley, roasted pine nuts, cashews, plant-based parmesan, garlic, chili flakes, lemon juice, black pepper, and salt. Blend while slowly adding avocado oil until smooth.
Combine
- Add pesto to the cooked pasta and toss until fully coated. Use reserved pasta water as needed to loosen the sauce.
Finish and Serve
- Plate and drizzle lightly with honey before serving.
Nutrition
Serving: 4g | Calories: 572kcal | Carbohydrates: 17g | Protein: 14g | Fat: 53g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 24g | Cholesterol: 6mg | Sodium: 739mg | Potassium: 554mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1876IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 5mg
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