Creamy Vegan Pesto Pasta

Ingredients

• 1 boxpasta
• 480 ml (2 cups)plant-based milk (cashew milk was used)
• 3 teaspoonscornflour
• 60 ml (¼ cup)vegan pesto
• A sprinkle, to tastesalt and pepper
• To tastecherry tomatoes

Instructions

1. 1

   Cook the pasta

   Cook the pasta as you normally would, following the instructions on its packaging.

2. 2

   Make the sauce

   While the pasta cooks, combine the plant-based milk, cornflour, vegan pesto, salt, pepper and cherry tomatoes in a medium saucepan. Cook over medium-high heat.

3. 3

   Combine and serve

   Drain the cooked pasta and add it to the saucepan. Lower the heat, leave it for a couple of minutes, then serve.

What is creamy vegan pesto pasta?

Pesto pasta is an Italian-inspired combination of pasta and a sauce traditionally made with basil, garlic, cheese, nuts and oil. This version uses vegan pesto and plant-based milk for a creamy, dairy-free take.

Cornflour thickens the milk as it heats, helping the pesto cling to the pasta. Cherry tomatoes add a bright, juicy contrast to the rich sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 16g protein, 99g carbs, 12g fat.

Most of the carbohydrates come from the pasta, while the pesto and plant-based milk contribute much of the fat; the pasta and milk also provide some protein. Add a generous side of vegetables or salad to balance the plate.

The ingredients that shape the sauce

Plant-based milk: Cashew milk is suggested for this recipe, but the method works with other plant-based milks. An unsweetened variety keeps the sauce savoury.

Vegan pesto: Its herbs and oil bring the main flavour, so taste the sauce before adding much salt; pesto can already be well seasoned.

Cornflour: It gives the milk body as the sauce heats. Stir it in thoroughly to help prevent lumps.

Getting a smooth sauce

Mix the sauce ingredients together in the saucepan before or as you heat them, stirring so the cornflour is evenly dispersed. Keep stirring as the mixture warms and thickens.

The method does not specify a precise cooking time for the sauce. Use its consistency as your cue, then lower the heat before adding the drained pasta.

Pasta texture and timing

Pasta: Cook it according to the packet, then drain it before adding it to the sauce. If you prefer it firm, check it towards the shorter end of the packet's suggested cooking time.

Timing: Start the sauce while the pasta cooks, as the method directs. Let the combined dish sit over low heat for a couple of minutes before serving.

Adding the tomatoes

Tomatoes: The recipe adds cherry tomatoes to the saucepan with the sauce ingredients. Halve larger tomatoes so they are easier to eat alongside the pasta.

The method does not say whether the tomatoes should soften completely. Keep them in the sauce as it heats, and serve once the pasta has had a couple of minutes to take on the flavour.

What to serve alongside

Serve the pasta on its own for a straightforward meal, or add a green salad or steamed vegetables alongside it. A little extra vegan pesto can be stirred through at the table if you want a stronger herb flavour.

Recipe notes & tips

• Check the pesto before seasoning, as its saltiness varies by brand.
• Stir the sauce as it heats so the cornflour does not settle or clump.
• Use unsweetened plant-based milk to keep the sauce savoury.
• Drain the pasta well before adding it so excess water does not thin the sauce.
• Halve larger cherry tomatoes for easier eating.

Variations

• Use another milk: Swap cashew milk for an unsweetened oat or soya drink.
• Add greens: Stir in spinach while the sauce heats and let it wilt.
• Add vegetables: Include sliced courgette with the cherry tomatoes.
• Choose a different pasta: Use a shape that holds the creamy pesto sauce.
• Boost the herbs: Stir in chopped fresh basil just before serving.

Common mistakes to avoid

• Lumpy sauce: Stir the cornflour thoroughly into the liquid as it heats.
• Overcooked pasta: Check it against the packet timing and drain when tender.
• Too much salt: Taste the pesto before seasoning the sauce.
• Thin sauce: Let it heat while stirring until it thickens before adding the pasta.
• Sauce sticking: Lower the heat after adding the pasta and stir it through.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat gently in a saucepan, stirring in a small splash of plant-based milk if the sauce has thickened.

Frequently asked questions