Vegan Pesto Pasta with Zucchini, Peas, and Spinach Recipe
Introduction
This vegan pesto pasta is a fresh and flavorful dish that combines vibrant basil, toasted nuts, and wholesome veggies. It’s easy to prepare and perfect for a quick, satisfying meal that everyone can enjoy.
Ingredients
- 4 cups fresh basil leaves
- ½ cup toasted pine nuts (or walnuts, plus extra for garnish)
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
- ¼ cup nutritional yeast (optional)
- 2 cloves garlic
- 2 teaspoons onion powder
- 2 teaspoons salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 16 ounces vegan pasta (tagliatelle is ideal)
- 1 tablespoon olive oil
- 1 red onion
- 2 cups frozen peas
- 2 small zucchinis (about 8 ounces, sliced ¼-inch thick)
- 1 cup fresh spinach
Instructions
- Step 1: In a food processor, combine the basil leaves, toasted pine nuts, olive oil, lemon juice, nutritional yeast (if using), onion powder, garlic, salt, and black pepper. Blitz until mostly smooth, leaving small flecks of basil for texture. Set the pesto aside.
- Step 2: Cook the pasta according to package instructions until al dente. Drain and set aside.
- Step 3: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the finely sliced red onion and cook for about 2 minutes until softened.
- Step 4: Add the frozen peas and sliced zucchini to the pan. Cook for another 3 minutes until vegetables are tender.
- Step 5: Stir in the fresh spinach and season the mix with salt and pepper to taste. Cook until the spinach wilts.
- Step 6: Add the drained pasta directly into the pan with the vegetables. Turn off the heat, then add the prepared pesto. Mix well to coat the pasta evenly.
- Step 7: Serve the pasta topped with extra toasted pine nuts for garnish and enjoy immediately.
Tips & Variations
- For a nuttier flavor, substitute pine nuts with walnuts or almonds.
- Add a squeeze of lemon or a sprinkle of red pepper flakes for extra brightness and heat.
- Use gluten-free pasta if preferred to keep this dish gluten-free.
- Nutritional yeast adds a cheesy flavor but can be omitted for a lighter pesto.
Storage
Store leftover pesto pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or microwave until warmed through, adding a splash of water or olive oil if the pasta seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pesto ahead of time?
Yes, the pesto can be made up to 3 days in advance and stored in the refrigerator. Keep it covered with a thin layer of olive oil to prevent browning.
What if I don’t have a food processor?
You can finely chop the basil, garlic, and nuts by hand and mix all ingredients thoroughly to make the pesto, but it will have a chunkier texture.
PrintVegan Pesto Pasta with Zucchini, Peas, and Spinach Recipe
This vibrant vegan pesto pasta recipe combines fresh basil pesto with sautéed vegetables and perfectly cooked tagliatelle. The creamy, nutty pesto—made with toasted pine nuts, nutritional yeast, and fresh lemon juice—is tossed with a colorful medley of red onion, peas, zucchini, and spinach for a wholesome, satisfying meal that’s quick and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
For the Vegan Pesto
- 4 cups fresh basil leaves
- ½ cup toasted pine nuts (or walnuts, plus extra for garnish)
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
- ¼ cup nutritional yeast (optional)
- 2 cloves garlic
- 2 teaspoons onion powder
- 2 teaspoons salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
For the Pasta and Vegetables
- 16 ounces vegan pasta (tagliatelle is ideal)
- 1 tablespoon olive oil
- 1 red onion, finely sliced
- 2 cups frozen peas
- 2 small zucchinis (about 8 ounces), sliced ¼-inch thick
- 1 cup fresh spinach
Instructions
- Prepare the vegan pesto: In a food processor, combine the basil leaves, toasted pine nuts, olive oil, lemon juice, nutritional yeast (if using), onion powder, garlic, salt, and black pepper. Blitz until the mixture is mostly smooth, ensuring some flecks of basil remain to add texture. Set the pesto aside.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the vegan pasta according to the package instructions until al dente. Drain the pasta once cooked and set aside.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the finely sliced red onion and cook for about 2 minutes until it starts to soften.
- Add peas and zucchini: Add the frozen peas along with the sliced zucchini to the pan. Cook together for another 3 minutes, stirring occasionally, until the zucchini begins to soften and the peas are heated through.
- Add spinach and season: Incorporate the fresh spinach into the pan, cooking briefly until it wilts. Season the vegetables with additional salt and pepper to taste.
- Toss pasta with pesto and vegetables: Add the drained pasta directly into the pan with the vegetables. Turn off the heat. Spoon the prepared vegan pesto over the pasta and gently toss to coat all ingredients evenly.
- Serve: Plate the pesto pasta and sprinkle extra toasted pine nuts on top for garnish. Enjoy your fresh, flavorful vegan meal!
Notes
- You can substitute pine nuts with walnuts if preferred.
- Nutritional yeast adds a cheesy flavor but is optional for those who prefer to omit it.
- Be careful not to overcook the pasta; al dente texture works best.
- Adjust salt and pepper to your preference.
- For extra protein, consider adding cooked chickpeas or tofu on the side.
Keywords: vegan pesto, vegan pasta, basil pesto, plant-based pasta, dairy-free pesto, vegan Italian recipe
