Go Back Email Link
–+ servings

Vegan Pesto Pasta

No ratings yet
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 12 oz pasta, I used whole wheat shells
  • 2 large tomatoes, chopped
  • 1 cup frozen peas
  • 1/3 cup kalamata olives, chopped

Dairy-free Pesto

  • 2 cups basil
  • 1 cup spinach
  • 1/2 cup pine nuts
  • 1/3 cup olive oil
  • 2 cloves of garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • Pinch of sea salt

Directions

  1. Prepare the pasta as instructed on package. Pour the peas into the pot with the pasta to boil for the last 5 minutes of cooking. Drain both and place back into the pot.
  2. In a blender or food processor, blend together all of the pesto ingredients. For a creamier texture, add more olive oil by the tablespoon.
  3. Once fully blended, mix the pesto in with the pasta and peas. Pour in the tomatoes and olives and stir together.
  4. Top with crushed black pepper and fresh basil leaves!
  5. Leftover pesto will last in the fridge for up to 1 week, or freezer for up to 1 month.