Vegan Pesto Pasta

Ingredients

• 454 g (1 pound)whole-wheat rigatoni pasta, or your favourite pasta
• 40 g (2 cups)fresh basil leaves, stems removed
• 120 ml (½ cup)extra-virgin olive oil
• 30 g (3 tbsp)pine nuts or cashews
• 4garlic cloves
• to tastesea salt

Instructions

1. 1

   Cook the pasta

   Fill a pot with water, salt it and bring it to the boil. Add the pasta and cook until al dente, following the packet directions.

2. 2

   Drain the pasta

   Take the pot off the heat and drain the pasta.

3. 3

   Blend the pesto

   Put the remaining ingredients in a blender or food processor and blend until smooth.

4. 4

   Combine pasta and pesto

   Transfer the pasta to a large bowl, add the pesto and mix until well coated.

5. 5

   Serve straight away

   Serve the pasta immediately.

What is vegan pesto pasta?

Pesto pasta brings cooked pasta together with a sauce traditionally made from basil, garlic, olive oil and nuts. This version keeps those fresh, savoury flavours and uses no cheese, making it suitable for a vegan meal.

Whole-wheat rigatoni gives the sauce ridged surfaces to cling to, while blending the pesto makes the preparation quick and simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 15g protein, 73g carbs, 35g fat.

The pasta supplies most of the carbohydrates, while olive oil contributes much of the fat. The pasta and nuts provide protein, with the nuts also adding fat. Pair a serving with a generous salad or other vegetables for a more varied plate.

Choosing the ingredients

Basil leaves: Remove the stems before blending so the sauce has a tender, leafy texture. Fresh basil is the main source of the pesto’s aromatic flavour.

Nuts: Pine nuts give a classic pesto character, while cashews offer a convenient alternative. Use either option in the stated quantity.

Pasta: Rigatoni works well, but another pasta shape can be used. Whole-wheat pasta brings a more substantial texture.

Getting the pasta right

Boiling: Salt the cooking water before adding the pasta, then use the packet directions as your timing guide. Taste a piece near the end of cooking to check that it is al dente.

Draining: Drain the pasta once it is cooked, as the method directs. Have the pesto ready so you can combine the two without delay.

Blending a smooth pesto

Blending: Add the basil, olive oil, nuts, garlic and salt to the blender or food processor. Blend until the mixture is smooth, stopping to scrape down the sides if needed.

Seasoning: Salt is listed to taste, so start modestly and adjust the pesto to suit your preference before mixing it with the pasta.

Coating the rigatoni

Combining: Toss the drained pasta with the pesto in a large bowl so the sauce reaches the ridges and hollows of the rigatoni. Mix until the pieces are evenly coated.

Serving: Bring it to the table straight away, while the pasta is freshly cooked and the basil flavour is at its brightest.

What to serve alongside

Fresh sides: A green salad or sliced tomatoes make a simple accompaniment and add a fresh contrast to the rich, oily pesto.

Bread: Serve with crusty bread if you would like something to mop up any pesto left in the bowl.

Recipe notes & tips

• Remove the basil stems before measuring the leaves.
• Use the pasta packet’s timing as a guide and check the texture near the end.
• Blend the pesto until smooth before tossing it with the pasta.
• Mix the sauce and pasta in a large bowl to make coating easier.
• Serve immediately for the freshest basil flavour.

Variations

• Swap the nuts: Use cashews in place of pine nuts for the alternative specified in the recipe.
• Change the pasta: Choose another favourite pasta shape instead of rigatoni.
• Add tomatoes: Serve with fresh sliced tomatoes for a bright side.
• Serve with greens: Pair the pasta with a simple green salad.
• Add a side of bread: Offer crusty bread to accompany the pesto.

Common mistakes to avoid

• Overcooking the pasta: Check it against the packet directions and taste for an al dente centre.
• Leaving basil stems in: Remove them before blending for a more tender pesto texture.
• Stopping blending too soon: Continue until the pesto is smooth.
• Uneven coating: Toss the pasta and pesto thoroughly in a large bowl.
• Waiting to serve: Bring the dish to the table as soon as it is mixed.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat gently in a pan or microwave, stirring until warmed through; add a small splash of water if the pasta seems dry.

Frequently asked questions