If you’re craving a dish that’s vibrant, fresh, and bursting with flavor, this Vegan Pesto Pasta Recipe is going to become your new go-to favorite. It’s a delightful celebration of bright green herbs, creamy cashew parmesan, and perfectly al dente pasta, all tossed together to create a meal that’s as easy as it is delicious. This recipe brings together simple ingredients in a way that feels both gourmet and comforting, making it ideal for a quick weeknight dinner or an impressive dish to share with friends.

Ingredients You’ll Need

A top-down view of two food processor bowls side by side on a white marbled surface, with the left bowl filled with layers of fresh green basil leaves, pale pine nuts, light brown minced garlic or ginger, and a sprinkling of black pepper, all unmixed and sitting in separate sections around the blade. The right bowl shows the same ingredients blended smoothly into a bright green, thick, and creamy sauce with a consistent texture. The food processors have clear lids and black bases. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Vegan Pesto Pasta Recipe lies not only in its taste but also in the simplicity of its ingredients. Each item brings something special: from the peppery arugula adding a slight bite, to the pine nuts that provide a satisfying crunch and richness. Together, they create a pesto sauce that’s creamy, flavorful, and totally plant-based.

12 ounces pasta of choice: I used gluten-free pasta, but any pasta you love works perfectly for this dish.
1 cup peas: These add a pop of sweetness and a lovely green color that makes the dish feel fresher.
2 cups fresh basil: The star herb that forms the base of the pesto with its aromatic, sweet flavor.
2 cups arugula: Adds a peppery kick to balance out the richness of the pine nuts and olive oil.
½ cup olive oil: Brings the sauce together with a silky texture and subtle fruity notes.
1 cup pine nuts: These nuts bring a buttery flavor and help create that classic pesto creaminess.
2-3 large cloves garlic: Adds zestiness and a punch of flavor that’s essential for pesto.
1-2 tablespoons lemon juice: Just the right amount to brighten the entire dish and add a fresh tang.
⅓ cup cashew parmesan: A delicious vegan twist on traditional parmesan, made from cashews for a nutty, cheesy flavor.
½ teaspoon salt: Enhances all the flavors and keeps the pesto nicely seasoned.
¼ teaspoon black pepper: A subtle heat that rounds out the sauce beautifully.

How to Make Vegan Pesto Pasta Recipe

Step 1: Cook the Pasta and Peas

Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it’s al dente. About two minutes before the pasta is done, toss in the peas so they soften slightly but stay crisp and bright green. Drain everything and set it aside while you prepare the pesto sauce.

Step 2: Blend the Pesto Sauce

In a food processor, combine the fresh basil, arugula, pine nuts, garlic cloves, lemon juice, cashew parmesan, salt, and pepper. Pulse everything until it’s finely chopped and well incorporated. Then, slowly drizzle in the olive oil while the processor is running to create a smooth, creamy texture. Taste and adjust seasoning if needed — this sauce is incredibly vibrant and full of flavor.

Step 3: Combine Pasta and Pesto

Transfer the drained pasta and peas back into the pot or a large bowl. Pour the pesto sauce over the warm pasta and gently toss everything together until every strand is coated in that luscious green goodness. This step is where the magic happens, bringing all the ingredients together for the perfect bite every time.

How to Serve Vegan Pesto Pasta Recipe

A white deep bowl is filled with short curly pasta covered in a thick, bright green sauce that looks creamy and smooth. On top of the pasta, there are small sprinkles of grated white cheese and some chopped fresh green herbs. A metal spoon with a long, thin, copper-colored handle is resting inside the bowl, partially covered by the pasta. The bowl is placed on a white marbled surface with a striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishing, the simplest touches make the biggest difference. Sprinkle a few extra pine nuts or additional cashew parmesan on top for some delightful texture and taste. Fresh basil leaves or a light drizzle of olive oil can elevate the presentation and flavor even further — making your Vegan Pesto Pasta Recipe look as incredible as it tastes.

Side Dishes

This dish pairs wonderfully with vibrant salads, like a crisp arugula salad with cherry tomatoes and a lemon vinaigrette, or even some garlic roasted vegetables. Light and fresh sides will complement the rich and herby pasta, creating a well-rounded and satisfying meal.

Creative Ways to Present

For a party or casual gathering, serve this Vegan Pesto Pasta Recipe in small mason jars for an adorable grab-and-go option. Alternatively, you could plate it with a colorful sprinkle of microgreens or edible flowers to make it visually stunning. And when it’s just for you, try topping it with a scoop of vegan ricotta for an extra indulgent twist.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Vegan Pesto Pasta in an airtight container in the fridge for up to three days. Keep in mind that the pasta may soak up some of the sauce over time, so it’s a good idea to add a splash of olive oil or a little water and toss gently before reheating to keep it nice and creamy.

Freezing

This pesto pasta is best enjoyed fresh, but if you want to freeze it, store the sauce separately in a freezer-safe container to preserve its bright flavor. The cooked pasta can be frozen too but will have the best texture when freshly combined. Thaw the sauce in the fridge overnight, then mix with freshly cooked pasta for the best results.

Reheating

Reheat leftover pasta gently on the stove over low heat or in the microwave, stirring frequently and adding a bit of water or olive oil to prevent it from drying out. Avoid overheating to keep the fresh flavors alive and maintain that silky pesto texture.

FAQs

Can I use other nuts instead of pine nuts?

Absolutely! Walnuts, almonds, or even sunflower seeds make excellent alternatives if you want to switch up the flavor or reduce cost. Each will bring a slightly different texture and taste, but your pesto will still be delicious.

Is gluten-free pasta necessary for this recipe?

Not at all. You can use any pasta you prefer or have on hand, including traditional wheat pasta, chickpea pasta, or zucchini noodles for a low-carb version. The Vegan Pesto Pasta Recipe is very adaptable.

Can I store the pesto sauce on its own?

Yes, making the pesto sauce separately is a great idea. It stores well in the fridge for up to a week and can be used for sandwiches, dips, or to spread on roasted veggies.

How can I make this pesto creamier?

If you want an even creamier texture, consider adding a bit more cashew parmesan or blending in soaked cashews while making the sauce. A splash of plant-based milk can also help smooth it out without sacrificing flavor.

Is this recipe suitable for kids?

Definitely! The flavors are fresh but not overwhelming. You can reduce the garlic or lemon juice slightly for sensitive palates, and kids often love the creamy texture and bright taste of the pesto pasta.

Final Thoughts

I truly believe this Vegan Pesto Pasta Recipe is a wonderful addition to any kitchen repertoire. It’s vibrant, quick to make, and deeply satisfying, whether you’re cooking for yourself or serving up a crowd. Give it a try and watch it become a much-loved staple in your weekly meals.

Vegan Pesto Pasta Recipe