Fresh Basil Pesto Pasta | Easy Vegan Dinner Idea

Fresh Basil Pesto Pasta | Easy Vegan Dinner Idea

Fresh Basil Pesto Pasta Recipe

An easy vegan dinner idea, this Fresh Basil Pesto Pasta is a simple, bright green pasta made with basil, garlic, lemon, olive oil, nuts and nutritional yeast blended into a rich dairy-free pesto. Tossed with rigatoni and a splash of pasta water, the pesto clings to every ridge for an easy plant-based dinner that tastes fresh, savory and full of basil.

Servings: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes

Ingredients

For the Fresh Basil Pesto

• 2 cups (50 g.) packed fresh basil leaves

• ½ cup (60 g.) raw cashews, pine nuts or walnuts

• ¼ cup (16 g.) nutritional yeast

• 2 garlic cloves, roughly chopped

• 2 tbsp. (30 ml.) fresh lemon juice

• 1 tsp. finely grated lemon zest

• ½ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• ⅓ cup (80 ml.) extra-virgin olive oil

• 2 to 4 tbsp. (30 to 60 ml.) cold water, as needed

For the Pasta

• 12 oz. (340 g.) rigatoni or other short pasta

• ½ cup (120 ml.) reserved pasta cooking water, plus more as needed

• 1 tbsp. (15 ml.) extra-virgin olive oil, optional

• 1 tbsp. (15 ml.) fresh lemon juice, optional

For Serving

• Extra chopped fresh basil

• Extra nutritional yeast

• Freshly ground black pepper

• Lemon wedges

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup (240 ml.) of the pasta cooking water, then drain the pasta.

2. While the pasta cooks, make the pesto. Add the basil, cashews, nutritional yeast, garlic, lemon juice, lemon zest, salt and black pepper to a food processor.

3. Pulse until the basil and nuts are finely chopped.

4. With the processor running, drizzle in the olive oil. Add cold water 1 tbsp. (15 ml.) at a time until the pesto is thick, green and spoonable. It should still have a little texture rather than becoming completely smooth.

5. Taste and adjust with more salt, black pepper or lemon juice, if needed.

6. Return the drained pasta to the warm pot or add it to a large serving bowl.

7. Add the pesto and ½ cup (120 ml.) reserved pasta cooking water. Toss until the pasta is evenly coated and glossy. Add more pasta water 1 tbsp. (15 ml.) at a time if needed to help the pesto cling to the pasta.

8. Add the olive oil or lemon juice, if using, and toss again.

9. Spoon the pasta into shallow bowls. Finish with extra basil, nutritional yeast, black pepper and lemon wedges.

Make It Yours

• For a nuttier pesto, toast the cashews, pine nuts or walnuts in a dry skillet for 3 to 4 minutes before blending.

• For a nut-free version, use sunflower seeds or pumpkin seeds.

• For a creamier pesto, add 2 tbsp. (30 g.) plain unsweetened plant-based yogurt or white bean purée before tossing with the pasta.

• For more vegetables, fold in roasted zucchini, cherry tomatoes, sautéed mushrooms or steamed broccoli. For extra protein, add chickpeas, white beans or baked tofu.

Kitchen Notes

• Use fresh basil leaves that are green and fragrant. Avoid dark or wilted leaves, which can make the pesto taste dull and look muddy.

• Cold water helps keep the pesto bright while loosening it enough to coat the pasta. Add it slowly so the pesto does not become thin.

• Short pasta with ridges, such as rigatoni, mezze rigatoni or rotini, works especially well because it catches the pesto and gives the dish the same coated look shown on the plate.

• If storing the pesto, spoon it into a jar and cover the surface with a thin layer of olive oil. Refrigerate for up to 4 days.

Pairs Well With

Serve this pesto pasta with tomato cucumber salad, roasted asparagus, garlic bread, white bean soup, grilled vegetables, marinated olives or a simple bowl of fresh berries.