Easy Healthy Vegan Pesto Pasta

This healthy vegan pesto pasta is flavorful, creamy, and so filling!

I get commissions for purchases made through links in this post. Learn more here.

Pasta is such a comfort food and staple food for most people. This creamy pesto pasta is SO comforting. My husband and I enjoy this pasta during spring and summer months pretty often. I love topping this pesto pasta with cherry tomatoes and vegan Parmesan cheese, yum! You could also top it with pine nuts or cashews for a little extra crunch. This pasta could also easily be made gluten free if needed, just switch out the pasta for a gluten free option!

How to Make the Healthy Vegan Pesto Pasta

I used cashews instead of pine nuts in this recipe as well as avocado for added creaminess! All you need is your favorite pasta, I like rigatoni, and a few simple vegan ingredients for the pesto sauce.

Like I said, I used rigatoni pasta from Trader Joe’s, but any pasta will work.

For the vegan pesto sauce, you will need:

• 1 Large avocado
• 1.5 Cups of Spinach, loosely packed
• 1 Cup of basil leaves, loosely packed
• 3 garlic Cloves, chopped
• 1/4 C Raw Unsalted Cashews
• 1 tbsp Olive Oil (plus more if desired)
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps

1. Cook pasta according to instructions
2. Add all of your vegan pesto sauce ingredients into a food processor or blender and blend until the sauce if formed. If the sauce is too thick, add more olive oil or a tbsp of water if preferred.
3. Add the pesto sauce to the pasta, combine well, and top with sliced cherry tomatoes, pine nuts, cashews, or whatever you prefer!

This pasta stores well in the fridge for 3-4 days. It does dry out a little but, as pasta usually does, so it’s best eaten fresh!

Healthy Vegan Pesto Pasta

This easy healthy vegan pesto pasta is made with clean, minimal ingredients and is deliciously creamy and flavorful. It is the perfect spring and summer time meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Ingredients

  

• 16 oz Rigatoni or pasta of choice
• 1 Large Avocado
• 1.5 C Loosely Packed Spinach
• 1 C Loosely Packed Basil Leaves
• 1/4 C Cashews
• 3 tbsp Lemon Juice
• 1 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 3/4 C Halved Cherry Tomatoes for topping, optional

Keyword cashews, gluten free, healthy, pasta, pesto, sauce, vegan

Looking for more healthy vegan pasta recipes? Check out this Summer Vegetable Pasta Salad!