Vegan Pesto Pasta
Vegan Pesto Pasta is delicious, healthy and so quick and easy to make! The homemade pesto recipe is packed with nutrients and lots of flavor!
Servings: 4
Ingredients
- 1 batch
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 cup vegetable broth You can substitute chicken broth for non-vegan.
- 12 ounces rotini pasta or pasta of your choice
Optional:
- Salt and pepper to taste I did not add any.
- nutritional yeast for topping You can substitute parmesan cheese for non-vegan.
Instructions
- Make the basil spinach pesto, it only takes about 5 minutes.
- Boil your pasta according to the package instructions and make sure to salt your pasta water.
- While the pasta is cooking, add the olive oil and vegetable broth to a large saute pan or skillet. Over low - medium heat, bring it to a simmer then reduce the heat to the lowest setting. Add the prepared pesto to the pan and stir to combine. Drain your cooked pasta, do not rinse, then add it to the pan with the sauce and stir to combine until the pasta is coated.
- Remove from heat and serve immediately. If you would like, top it with nutritional yeast or freshly grated parmesan cheese if you are not vegan.
Notes
- Pesto Recipe
- You can easily double the pesto recipe if you like it saucy or want extra pesto for bread.
- You can also use store-bought pesto to make this recipe, but I highly recommend homemade.