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Vegan Pesto Pasta with Vegetables, peas and pine nuts.

Creamy Pesto Pasta with Vegetables (Vegan)

Angela Milnes
Vegan pesto pasta with vegetables is a staple for any plant-based kitchen. Use it on pasta with some veggies, and use the rest on a sandwich or pizza.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch and dinner
Cuisine Italian
Servings 6 Servings
Calories 583 kcal

Ingredients
  

Pesto:

  • 2-3 cups Greens spinach and de-stemmed kale work well
  • ½-1 cup Fresh Basil Leaves can use cilantro or parsley
  • ½ cup Olive Oil up to 1 cup if needed
  • ½ cup Softened Raw Cashews boil raw cashews for 10 mins, then strain
  • 1-2 cloves Garlic
  • ½ Juiced Lemon
  • Pinch Salt start with 1 tsp
  • 1 tablespoon Pine Nuts toast for extra nutty flavor

Veggies And Pasta

  • 2 Bell Peppers diced
  • 1 package Cherry or Grape tomatoes halved
  • 1 cup Baby Carrots sliced into wheels
  • 1 tablespoon Olive oil
  • 1-2 teaspoon Salt
  • 1 Cup Frozen Peas
  • 1 Pound Pasta

Instructions
 

  • Preheat oven to 400 F. In a small saucepan, boil water for cashews. In a large pasta pot, boil 4-5 quarts of water for pasta, adding a generous pinch or two of salt. 
  • If roasting vegetables, chop and toss a couple tablespoons of olive oil. Pro tip: toss each set of vegetables separately and roast in same section of pan. Vegetable cooking time varies a bit, if your tomatoes are done before your carrots, it's much easier to remove. Roast for 20 mins, then remove from oven and flip with spatula. Put back in the oven for 10-20 mins until they begin to brown. When the tomatoes start to wrinkle and flatten, they're done. If using frozen peas, add to pasta pot when pasta has ~ 2 minutes left, or warm in microwave according to package instructions.
  • When water is boiling, add cashews and boil for 10-15 mins. Then strain and add to blender. 
  • Once water is boiling, prepare pasta according to package instructions to al dente, then strain. 
  • Blend all pesto ingredients together. Add more olive oil 1 tablespoon at a time if pesto is too thick. 
  • Add a serving of pasta to a bowl, toss with a few tablespoon of pesto and as many veggies as desired. Gently mix with fork, tongs, spoon, etc. Add more pesto and salt to taste, and enjoy! 

Nutrition

Calories: 583kcalCarbohydrates: 71gProtein: 15gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 1mgSodium: 91mgPotassium: 580mgFiber: 6gSugar: 8gVitamin A: 4814IUVitamin C: 78mgCalcium: 50mgIron: 3mg
Keyword creamy pesto pasta, dairy free pesto, homemade pesto, pasta, pesto, plant based, primavera, quick pesto, spring, summer, vegan pasta, vegan pesto pasta, vegan pesto sauce, vegetable pasta, veggies
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