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This Easy Healthy Vegan Pesto Pasta is a delicious quick and easy summer recipe! It can be served as a main dish or side dish, and you can enjoy it warm or cold!

Easy Healthy Vegan Pesto Pasta

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This pesto pasta recipe is a delicious quick and easy summer recipe! It can be served as a main dish or side dish, and you can enjoy it warm or cold!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4
Calories 354 kcal

Ingredients
  

  • 400 g/14.1oz desired pasta
  • 250 g/8.8oz of frozen peas
  • 4 handfuls of spinach divided
  • 100 g//3.5oz of pistachio nuts
  • 250 g/8.8oz of quartered cherry tomatoes
  • 30 g/1oz of nutritional yeast flakes
  • 3-4 cloves of garlic
  • 4 tablespoons of olive oil
  • 1 handful of basil
  • Pinch of chili flakes

Instructions
 

  • Cook the pasta as per packet instructions until al-dente. About 8 minutes. Add the peas, and 2 handfuls of spinach. Cook for 2 minutes and take off the heat.
  • Take half a cup of the cooking liquid and keep it aside! In a food processor add the pistachios, the other two handfuls of spinach, the nooch (nutritional yeast flakes), olive oil, the garlic, the basil, the salt, chili flakes and finally the reserves pasta water we kept. Blend till smooth. Add the pesto to the pasta pot together with the quartered cherry tomatoes and mix well. Serve and enjoy!

Notes

Store the leftover pasta in an airtight container in the fridge for up to 3 days :)
Freezes well too, for up to a month!

Nutrition

Calories: 354kcal
Keyword dairyfree, eggfree, green, healthy, pasta, pesto, soyfree, vegan
Tried this recipe?Let us know how it was!