Vegan Pesto Pasta
Don't let summer end without making this simple vegan pesto pasta. Other than fresh basil, all you need are a few pantry staples like pasta, pistachios, and olive oil to make this delicious pasta dish.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Dish, Pasta
Cuisine: Italian-Inspired
Servings: 4 servings
Calories: 510kcal
- 8 oz fettuccine pasta noodles
- 2 cups fresh basil leaves packed
- 2-4 cloves garlic
- 1/3 cup pistachios unsalted
- 1/2 cup olive oil
- 2 teaspoons fresh squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- To serve: lemon zest, black pepper, basil leaves
Add water to a large saucepan and salt generously. Bring to a boil and add pasta. Cook according to package directions, reserving ~1/4 cup pasta water for the pesto.
Add all of the pesto ingredients to a food processor (basil, garlic, pistachios, olive oil, lemon juice, salt, and pepper). Pulse until thick sauce forms.
Toss cooked pasta in the pesto. Add about 1-3 tablespoons reserved pasta water as needed to thin the pesto as you toss to coat the noodles.
To serve, sprinkle with more black pepper and some fresh lemon zest.
Serving: 1/4 recipe | Calories: 510kcal | Carbohydrates: 46g | Protein: 10g | Fat: 33.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 29g | Sodium: 290mg | Fiber: 3g | Sugar: 2g