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    Home » Recipes » Vegan Recipes

    Vegan Pesto Pasta

    Published: Apr 4, 2021 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    Vegan Pesto Pasta overhead with text overlay
    one bowl of pesto pasta with tomatoes, pesto, olives, text overlay
    two bowls of pasta with text overlay

    Vegan Pesto Pasta is my go-to dinner dish on busy nights. It comes together in a matter of minutes, and it's easy to customize your liking. This easy recipe is dairy-free with a gluten-free option.

    two bowls of pasta with text overlay

    Vegan Pesto Pasta

    I know I've admitted this before, but I think it bears repeating. Sometimes even food bloggers don't want to cook. And sometimes we don't know what to cook when we head into the kitchen.

    one bowl of pasta overhead with pesto, tomatoes, and garlic

    On days like those, I tend to reach for pasta. Because a), it's super easy to make, and b) it doesn't require much thought. I also like to keep pesto in my freezer for these occasions, so it's ready to go when I'm feeling uninspired.

    I just heat up whatever veggies I have on hand and toss them into the pasta, and et voila, dinner is ready.

    ingredients

    How to Make Vegan Pesto Pasta

    This dish is so easy to make that sharing this recipe almost seems like cheating!

    • First you cook the pasta according to the package instructions and then strain it. You toss the pasta with the pesto and set it aside.
    • While the pasta is boiling, cook the onion in the oil in a large pan over medium-high heat until it begins to brown, about 5 minutes.
    • Then you add the mushrooms and garlic and cook for about 5 more minutes, until the mushrooms are soft and brown.
    • Next you add the beans and sun-dried tomatoes and cook for a few more minutes, until they're heated throughout.
    • Finally, you combine the pasta and mushroom mixture and then top it with the sliced olives.
    cooking pasta and vegetables

    Cooking Pasta

    Cooking pasta is as easy as boiling water, but here are a few things to keep in mind.

    • You should always salt your water. It adds a lot of extra flavor to your meal.
    • If your pasta is wheat based, there's no need to rinse it. Rinsing will wash away some of the starches, and you want them to help the sauce cling to the noodles.
    • If your pasta is gluten-free, you should rinse it to prevent the noodles from continuing to cook after it's been drained.
    two bowls of pasta overhead with tomatoes and garlic

    How to Customize your Pasta and Pesto

    • I like to use my homemade arugula pesto in this recipe because it adds extra nutrients to the dish. If arugula isn't your thing, you can use spinach pesto, or store-bought dairy-free pesto. I like Gotham Greens Vegan Pesto.
    • If you follow gluten-free diet, make sure your pasta is gluten-free.
    • Pretty much any vegetable can be used in the place of mushrooms. I also like to use broccoli. Zucchini would be tasty, too.
    • If you don't like sun-dried tomatoes, you can use sliced cherry tomatoes.
    • Chickpeas can be used instead of of cannellini beans.
    • Olives not your thing? Skip them!
    • If you're feeling cheesy, top your pasta with walnut parmesan or cashew ricotta. (Or both!)
    two bowls of pasta overhead with pesto and tomatoes
    vegan pesto pasta with tomatoes, garlic, and pesto, square.

    Pasta and Pesto

    Dianne
    Vegan Pesto Pasta is my go-to dinner dish on busy nights. It comes together in a matter of minutes, and it's easy to customize your liking.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 412 kcal

    Ingredients
      

    For the Pasta

    • 8 ounces pasta
    • 1 cup Arugula Pesto Spinach Pesto, or store-bought non-dairy pesto
    • 1 teaspoon olive oil
    • 1 small onion diced
    • 8 ounces mushrooms sliced
    • 2 cloves garlic minced
    • ¼ teaspoon sea salt
    • ⅓ cup sun-dried tomatoes sliced
    • 1 15-ounce can cannellini beans drained and rinsed
    • ⅓ cup kalamata olives sliced

    Instructions
     

    • Cook pasta according to instructions, strain, toss with pesto and set aside.
    • While the pasta is cooking heat the olive oil in a large pan over medium high heat and cook the onions for about 5 minutes, until they begin to brown.
    • Add the mushrooms, garlic, and a pinch of sea salt. Continue cooking the mushrooms until they’ve browned, about 5 to 7 more minutes.
    • Add the sun-dried tomatoes and beans and cook until they’re headed throughout, about another minute or two.
    • Toss the mushroom mixture into the pasta. Top with the olives.
    Calories: 412kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    close up of bowl of pasta

    More pasta recipes you might enjoy include:

    • Mushroom Stroganoff 
    • Chickpea Tetrazzini Casserole
    • Lasagna Roll Ups
    • Pasta Primavera
    « Vegan Arugula Pesto
    What is Tofu Anyway? »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Cindy (Vegetarian Mamma)

      April 11, 2013 at 10:13 am

      5 stars
      Oh, this looks like my kind of dish! I would LOVE this! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

      The party starts tonight! Can't wait to see what you bring this week!

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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