This killer vegan pesto pasta gets big flavor from emerald green basil pesto, ripe cherry tomatoes, and a drizzle of olive oil. It’s perfection on a plate.
Pesto pasta without cheese? Yes, it’s possible! While emerald-green pesto sauce traditionally gets its flavor from Parmesan cheese, Alex and I decided it was high time for a simple vegan version in our life. And once we created a fabulous vegan basil pesto, then why not put it on pasta? We tried out a vegan version of our favorite pesto pasta recipe, and I must say: we liked it almost more than the original! The silky smooth, savory basil pesto coats the tender pasta, punctuated by the pop of the cherry tomatoes. In short, it’s summer perfection. Keep reading for the recipe!
The most involved part of this vegan pesto pasta is making the homemade vegan pesto! Of course if you can find purchased vegan pesto, feel free to use that — this recipe will be even quicker. (And be surer to let us know in the comments below what brands you enjoy!) But for the very best pesto pasta without cheese: you’ve got to make the pesto at home.
- 8 ounces bucatini pasta (or spaghetti)*
- 1/2 cup homemade Vegan Cashew Pesto
- 2 tablespoons olive oil
- 2 tablespoons reserved pasta water
- 1 cup cherry tomatoes, sliced
- 1/4 to 1/2 teaspoon kosher salt
- Make the Vegan Cashew Pesto.
- Heat a pot of salted water to a boil. Add the pasta and cook until al dente, checking for doneness a few minutes before the package instructions indicate (the pasta should be tender but still slightly firm). Drain, making sure to reserve 1/4 cup of the pasta water.
- When the pasta is done, drain it and return it to the pot. Add the pesto, olive oil, reserved pasta water, sliced cherry tomatoes and 1/4 teaspoon kosher salt, and stir. Taste and add additional salt if needed (the exact amount depends on the pesto and your pasta water, so it will vary — salt until the flavor pops!). If you’d like it to be a looser sauce, you could also stir in another splash of reserved pasta water. Serve immediately.
*This quantity makes 3 to 4 modest servings, so you may need to double based on your eaters hunger level.
You can read full article and directions here : https://www.acouplecooks.com/vegan-pesto-pasta/