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Vegan Basil Pesto Pasta

A delightful and easy-to-make Vegan Basil Pesto Pasta that combines fresh basil pesto with sautéed vegetables for a vibrant and nourishing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz pasta of choice Whole grain or lentil pasta for added nutrition
Pesto Ingredients
  • 2 cups fresh basil, packed Choose vibrant green leaves for the best flavor
  • 1/2 cup walnuts Feel free to substitute with pine nuts if desired
  • 1/4 cup extra virgin olive oil A high-quality oil makes a difference in taste
  • 2 tablespoons fresh lemon juice Adds brightness to the pesto
  • 3-4 cloves garlic Adjust to your garlic preference
  • Himalayan salt & pepper to taste
  • 1 tablespoon nutritional yeast Optional for a cheesy flavor
Vegetables
  • 2/3 cup sun-dried tomatoes, softened A must for that burst of richness
  • 8 oz package mushrooms, sliced Cremini or button mushrooms work well
  • 2 jalapeños, sliced with seeds discarded For a pop of heat
  • 1 tablespoon extra virgin olive oil For sautéing the veggies
Topping
  • Almond parmesan For serving; you can find it in stores or make your own

Method
 

Preparation
  1. Combine the basil, walnuts, olive oil, lemon juice, garlic, salt, and pepper in a food processor. Process until well-blended and creamy.
Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions. Once al dente, drain and return it to the pot. Toss it with a splash of olive oil to keep it from sticking.
Sautéing Veggies
  1. In a sauté pan, heat the tablespoon of olive oil over medium heat. Add the sliced mushrooms, sun-dried tomatoes, and jalapeños. Sauté for about 4 to 5 minutes until the mushrooms are tender and golden brown. Remove from heat.
Combining Everything
  1. Add the prepared pesto to the cooked pasta and toss until well coated. Plate the pasta into individual serving dishes, topping each with the sautéed vegetables. Season with Himalayan salt and pepper to taste.
Finishing Touches
  1. Sprinkle almond parmesan over your Vegan Basil Pesto Pasta just before serving. If you desire more cheesy flavor, add the nutritional yeast slowly while mixing.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a pan over low heat. You can prepare the pesto ahead of time and store it in the fridge for up to a week.