Vegan Basil Pesto Pasta
A delightful and creamy vegan pasta dish featuring homemade basil pesto, sautéed veggies, and a comforting blend of flavors.
Ingredients
For the Pesto
- 2 cups fresh basil, packed Look for vibrant green and aromatic leaves
- 1/2 cup walnuts Raw, organic walnuts for creaminess
- 1/4 cup extra virgin olive oil Use a good quality, cold-pressed oil
- 2 tablespoons fresh lemon juice From about half a lemon
- 3-4 cloves garlic Fresh garlic packs the most flavor
- Himalayan salt & pepper To taste
- 1 tablespoon nutritional yeast Optional, but adds a cheesy flavor
For the Pasta
- 8 oz. pasta of choice Gluten-free option recommended
- 1 tablespoon extra virgin olive oil For tossing
For the Veggies
- 8 oz. package mushrooms, sliced
- 2/3 cup sun-dried tomatoes, softened If using dried, soak in warm water for 10 minutes first
- 2 jalapeños, sliced Seeds discarded for a spicier touch
- Almond Parmesan For topping
Instructions
Make the Pesto
- In a food processor, combine basil, walnuts, olive oil, lemon juice, garlic, salt, and pepper. Process until blended and creamy, scraping down the sides as needed. Set aside.
- If your pesto is too thick, add a tablespoon of water at a time until desired consistency is reached.
Cook the Pasta
- In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions. Once done, drain and return to the pot.
- Drizzle a small amount of olive oil and toss to coat the pasta.
Sauté the Vegetables
- In a sauté pan, heat olive oil over medium heat. Add mushrooms, sun-dried tomatoes, and jalapeños. Sauté for 4-5 minutes until mushrooms are tender.
- Stir occasionally until fragrant and golden brown.
Combine and Serve
- Toss the cooked pasta with the basil pesto until evenly coated. Serve topped with sautéed vegetables and Almond Parmesan.
- Season with salt and pepper to taste.
Notes
Store leftover pesto in an airtight container, covering the surface with olive oil. It will last in the fridge for up to a week or freeze for up to three months. Customize the vegetables and make it gluten-free if needed.