A quick and easy vegan pesto pasta recipe made with gluten-free pasta, vegan parmesan cheese, garlic & hemp seeds.
We all have days where cooking is the last thing we want to do. Pinterest dinner ideas aren't sparking joy or we are just too busy. This recipe was made with those days in mind, because nourishment and good food shouldn't have to be placed on the back burner.
The only "cooking" required in this recipe is boiling some water and throwing a few things into the pot. Easy enough, right?
Reasons why I love this easy vegan pesto pasta recipe;
- It comes together quickly
- It's packed with protein, especially when made with a legume-based pasta
- Easily adjust to your taste buds
- Add additional veggies based on cravings or seasonal produce
- Filling and satisfying meal, with minimal effort
If you love pesto be sure to also add these dairy-free pesto recipes to your favorite Pinterest board (and make them ASAP);
- Vegan Smoked Gouda Grilled Cheese
- Vegan Pesto Rice Bowl
- Vegan Smashed Brussels Sprouts with Parmesan and Pesto
Jump to:
Easy vegan pesto pasta ingredients
- Gluten-free pasta
- Vegan parmesan cheese (I love Follow Your Heart)
- Seggiano Fresh Basil Pesto (or dairy-free pesto of choice, more options are suggested below!) It is a bit pricey, but buying the ingredients for pesto are also pricey so pick your evil. It also frequently goes on sale, so keep an eye out! Overall, buying the pesto is a time saver, making it *priceless* and I love repurposing the glass jar.
- Hemp seeds
- Garlic granules and red pepper flakes
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
Vegan pesto brands
Sometimes homemade isn't always better because there just simply isn't enough time. Here are my favorite vegan pesto brands;
- Seggiano's raw basil pesto (available for purchase at Whole Foods)
- Bear Pond Farm three greens pesto and spicy vegan pesto (also available at Whole Foods)
- Gotham Greens vegan pesto (available for purchase at Whole Foods)
Gluten-free pastas
- Tolerant Foods and Cybele's Free to Eat are my go-to's for their simplicity in ingredients (no gums, binders, or additives) as well as having a naturally higher protein level (veggies and legumes are cool).
- Jovial Foods is another brand that does not use any gums or binders and they offer brown rice and cassava flour pastas.
- Banza Chickpea Pasta has such fun shapes and tastes great!
Speaking of shapes, the shape of the pasta is up to you. It won't change the flavor, but each provides a slightly different texture. I've used rotini, elbows, penne, fusilli, shells, and cavatappi.
How to make easy vegan pesto pasta
- First; cook, drain, & rinse pasta.
- Place the pasta back into the pot over low heat. Add vegan cheese and stir until melted. Add vegan pesto, garlic, and hemp seeds. Stir again to combine.
- Remove from heat and sprinkle with a pinch of salt, red pepper flakes, and more vegan cheese if desired.
Tips for making the best vegan pesto pasta
- Rinse the pasta: always rinse any legume-based pasta after cooking. It congeals and has a different taste if it's not rinsed.
- Adjust accordingly: every pesto has a different consistency so adjust amounts as needed (and to suit your taste buds).
- Don't be shy with the garlic: it only enhances the flavors of the pesto and ties the dish together.
- Hot: Gluten-free pasta just isn't the same cold so east this dish hot for best results. Having the pasta hot also allows for the cheese and the pesto to melt into the pasta for an overall creamier experience.
Vegan pesto pasta variations
- Veggies; add peas, asparagus, sautéed kale and/or spinach, green beans, roasted asparagus, broccoli, or zucchini.
- Lemon pesto pasta: spritz fresh lemon juice or a bit of lemon zest over the pasta before enjoying.
- Vegan pesto pasta with tofu: cube crispy tofu and add to the pasta.
Storage & leftover tips
Store pesto in the refrigerator after opening. If using Seggiano's it will harden as it chills, this is normal. Add to hot pasta and it will easily combine/melt.
- Refrigerator: store leftover pesto pasta in an airtight container in the fridge for up to 3 days.
- This recipe is not freezer friendly.
📋 Recipe
Easy Vegan Pesto Pasta
Equipment
- saucepan + strainer
Ingredients
- 8 oz box pasta (GF recommendations in blog post above)
- ⅓-½ cup vegan parmesan cheese
- ¼-⅓ cup vegan pesto (see store-bought options below)
- 1 teaspoon garlic granules (if you are a garlic lover, add up to a tablespoon)
- ¼ scant cup hemp hearts/seeds, sub with pumpkin seeds or sunflower seeds
- garnish with red pepper flakes and a pinch of salt (optional)
Instructions
- Prepare pasta: prepare pasta according to package instructions (boil water, add pasta, cook for 7-8 minutes, drain and rinse).
- Combine ingredients: place rinsed pasta back in the pot and place over low heat. Add vegan cheese and stir frequently to help the cheese melt. If needed, add a tiny splash of water and cover for 2 minutes. Once melted, add pesto, hemp seeds, and garlic. Stir to combine.
- Enjoy: Top with additional shredded parmesan, garlic, a pinch of salt and red pepper flakes (optional).
Notes
- Bear Pond Farm 3 greens pesto (nut-free)
- Bear Pond Farm spicy vegan pesto (nut-free)
- Seggiano fresh basil pesto (my favorite!)
- Gotham Greens vegan pesto
- Veggies; peas, asparagus, sautéed kale and/or spinach, green beans, roasted asparagus, broccoli, or zucchini.
- Tofu: add a few slices of crispy tofu.
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