In this vegan pesto pasta recipe, I’m going to show you how to make a spinach pasta that is not only delicious, but also clings to pasta well and looks beautiful.
Pesto is one of my favorite things to make. The flavor is sensationally strong and really packs a garlic-y, lemony punch, all the while beautifying anything and everything that it adorns with its vibrant appearance, which can range from brilliant chartreuse to dark forest green, depending on the particular green leafy ingredient in it.
Basil or Bust?
Traditionally, the fresh leaves of basil composes the bulk of the pesto sauce. Basil, the slightly sweet and overtly fragrant herb, has a unique flavor and ability to impart lots of color and freshness to a dish.
However, don’t be fooled into thinking that pesto is strictly a basil-based sauce. In this recipe, I used spinach instead, which is typically much more of an unassuming green than basil.
In comparison, spinach can seem rather dull, but it’s an underestimated ingredient, in my opinion. When combined with all the other elements, like lemon juice, nutritional yeast, garlic, and toasted nuts, it creates the most beautiful pesto that perfectly dresses pasta and has an unctuous flavor – more substantial and hearty, as well as less sweet than basil.
The Secret Ingredient To “Veganize” Spinach Pesto
The pesto in this vegan pesto pasta recipe wasn’t hard to “veganize,” as the only ingredient in traditional pestos that isn’t vegan is the inclusion of parmesan cheese.
In order to substitute the parm, all you have to do is add a bit of the wondrous ingredient that known as nutritional yeast.
If you’re unfamiliar with this particular yellow flakey powder, don’t be intimidated or put off by the name alone. I know that “nutritional yeast” sounds like some kind of bizarre astronaut food, but it’s really quite approachable and delicious. It’s simply yeast cultures that have been slow roasted to bring out their full flavor, which I’m realizing now doesn’t really help it seem more appetizing.. Maybe you just have to give it a try!
Affectionately called, “nooch,” this ingredient is has a cheesy, hearty and unique taste, and is frequently used in sauces and soups and baked goods to impart that smile-from-the-inside cheesy flavor.
Check out the page, My Vegan Pantry, to see more in depth information about nutritional yeast, as well as other ingredients that I use a lot.
Pesto, the possibilities
Pesto is highly customizable.
Here are some iterations that I’ve found work well in a pesto.
Nuts
- Pecans, walnuts, pistachios, pine nuts.
You can do a 50/50 split of any of these nuts in combination. My personal favorite is pecan/pistachio or walnut/pine nut.
In terms of affordability, go 100% walnut, then pecan, then pistachio or pine nut, if you’re feeling particularly bougie.
Seeds
- Pumpkin seeds, sunflower seeds
I made a pumpkin seed pesto for these Orange Bell Pepper Jack-O-Lanterns.
Primary Greens
- Basil, thai basil, spinach, ect.
Secondary Greens (mix with primary)
- Carrot tops, cilantro, parsley, avocado, ect.
You also might be able to change up the oil, too – or maybe not use any at all, if you’re wary of processed oils. If you figure out a good substitute, let me know!
See? The possibilities are truly endless! Explore for yourself the amazing world of pesto, and the countless combination of delicious ingredients.
If you are quite new to pesto, start with this vegan pesto pasta recipe. You’ll be hooked ever thereafter.
A Vegan Pesto Pasta Recipe
Much like pesto itself, the uses for this sauce are also quite endless.
– On pasta or pasta salads; on a sandwich or quesadilla; in a pesto lasagna; on a baked potato..
You get the gist. If it’s edible, you can pair it with pesto.
But because pesto pasta is so classic, that is what I’m going to show you. However, feel free to fancy it up in a way that you see fit!
Spinach Pesto Pasta with Roasted Onion and Pepper – Simple How To
– Firstly, make the spinach pesto (recipe below).
– Secondly, roast some vegetables (an onion, some peppers, ect.) in the oven.
– Then, cook some pasta of your choice until al dente.
– And lastly, combine all the elements together.
Now what are you waiting for! Make this vegan pesto pasta recipe – an easy meal that is truly delicious.
The Best Spinach Pesto
Equipment
- Food Processor
- Oven
- Baking Tray
- Silicon Baking Mat or Parchment Paper
Ingredients
- 3 cups baby spinach, loosely packed
- ½ cup walnut or pecan halves, toasted for 5 minutes
- 3 medium garlic cloves
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- ¼ teaspoon dried thyme
- ½ teaspoon salt
For the Roasted Vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ yellow onion, thinly sliced
- Some Olive oil
- Some Salt and pepper
Instructions
Pesto
- Lightly toast the walnut/pecans for 5 minutes over medium heat, until fragrant.
- Combine the nuts with the garlic, and pulse in a food processor until combined.
- Add all the other ingredients to the food processor, and process until smooth.
- Store the pesto in an air-tight container in the fridge until you're ready to eat.
Pasta and Roast Vegetables
- Preheat the oven to 375°F, and line a baking sheet with parchment or a silicon baking mat.
- Toss the cut up vegetables with salt, pepper, and olive oil.
- Bake for 35 – 40 minutes, until tender and sweet.
- Boil a couple quarts of salted water, and cook the pasta according to the instructions.
- Mix the pesto with the pasta once it's finished, and then top with the roasted vegetables.
Video
Notes
Nutrition
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May you have good food in good company,
That Vegan Nephew
We’ve made this twice it is so good. On pasta with roasted vegetables or mixed into rice and sautéed vegetables. An elegant dish for an every day meal.