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easy pesto pasta

easy pesto pasta_hot for food

Come on y’all, I’m pretty sure no one will disagree when I say pasta is a staple vegan dish! There’s so many types of noodles, sauces and mix-ins available to us. The wonderful world of pasta is truly endless! Today I’m sharing an easy pesto pasta recipe that you can whip up for dinner any night of the week.

The pesto is made with a few simple ingredients, including raw walnuts. I also have a dope recipe for vegan gnudi with walnut sage pesto! It’s like this recipe, but the pasta is more of a ravioli/gnocchi type. Give it a go if you enjoy the flavors of this recipe! Check out the easy pesto pasta in video form or keep scrolling for the full recipe and instructions.

easy pesto pasta_hot for food

easy vegan pesto pasta
5 from 1 vote
Print Recipe

easy pesto pasta

This is a super tasty and easy pasta dish to whip up for dinner during the week! The pesto is made with a few simple ingredients, including raw walnuts and basil.

Course Main Course, pasta
Cuisine Italian
Keyword pesto, pesto pasta, raw walnuts, vegan pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Lauren Toyota

Ingredients

walnut pesto

  • 1 1/2 C raw walnuts
  • 2 1/2 C basil leaves
  • 1/4 C lemon juice
  • 3 garlic cloves
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 C olive oil

pasta

  • 280 g lasagna noodles, broken by hand (or pasta of your choice)
  • 1 tbsp olive oil
  • 1 vine tomato, diced
  • 2 tbsp vegan parmesan 

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta to al dente (it takes approximately 10 minutes), then drain from the cooking water but do not rinse!

  2. Meanwhile in a food processor, combine all the ingredients for the walnut pesto, except the olive oil. Once the machine is running and the walnuts and other ingredients start to come together to form a fine meal, drizzle the olive oil through the spout as the food processor is running. You may need to stop and push the pesto back down toward the blade with a spatula, and then start up the machine again. Combine until smooth and set aside.

  3. Heat a large pan over medium-low heat with 1/2 a tablespoon of olive oil and add the cooked pasta and all the pesto. Stir to coat well and heat through for approximately 3 to 4 minutes. Then add another 1/2 a tablespoon of olive oil and 1 tablespoon of vegan parmesan and continue tossing over the heat until well combined.

  4. Portion out pasta into serving dishes and top with diced tomato, more vegan parmesan, and freshly ground black pepper to taste. 

7 comments

  • Hayley 3 years ago

    Wow! This was super simple to make and absolutely delicious! Thanks for recipe 🙂

  • Erin Stevens 3 years ago

    Do you have anything to substitute for walnuts because of an allergy.

  • Blessed 3 years ago

    Hey Lauren!!! I’ll be making this recipe within the next couple days. I didn’t realize it called for walnuts and got pine nuts. Do you suggest roasting the pine nuts or no??? I am so confused, I know some people say to roast them while others don’t. What difference does it make? Which method do you think is better??? Thanks so much for your continued help. I seriously love your channel and HFF!!! Like frfr <3

    • Lauren Toyota 3 years ago

      raw pine nuts are pretty strong in flavour so I would. BUT I’ve never made pine nut pesto because its not my fave flavour either. Let me know how it turns out!

  • Aliza Rhodes 2 years ago

    Hey…I have a high-speed blender but no food processor – would that work?

  • BarbB 2 years ago

    This is super good! We’ve made this several times; as is, with a blend of walnuts and almonds, and also with pine nuts. You don’t miss the full fat version with all of the cheese!

  • Lixin Xu 2 years ago

    This recipe is awesome! I made it so many times and all my omni friends loved it too. I didn’t even heat the pasta with oil and just added the sauce to the pasta. Thanks Lauren!

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