Walking Through Lavender Fields
Vegan Pesto Pasta 1
Lunch and Dinner

Vegan Pesto Pasta (GF Option)

My husband and I love this vegan pesto pasta. It’s made with my beyond amazing vegan pesto that we never get tired of eating. It’s also very quick and easy to make. You can add some vegetables that bring some freshness to the creamy sauce, like green peas, broccoli or cherry tomatoes. I recommend using fusilli as the pasta in this dish because they coat evenly with a heavier sauce like this vegan pesto.

I love fresh basil and often use it in a sandwich or burger instead of leafy greens. It always makes me happy when I’m doing something with basil in my kitchen since the divine smell of basil stays on my fingers for some time. Do you feel similar about this herb?

More delicious vegan pesto recipes:

Vegan Pesto Pasta 1

Vegan Pesto Pasta (GF Option)

This pasta has an amazing taste thanks to my incredible vegan pesto. It's a great option for occasions when you want to make an impression on somebody with a delicious vegan lunch or dinner but also keep it rather simple. You can add some vegetable of choice, like green peas, broccoli, asparagus, avocado or cherry tomatoes. Top with a sprinkle of delicious cashew parmesan.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 3
Calories 973 kcal


  • 1 batch vegan pesto
  • 300 g fusilli pasta gluten free if needed
  • cashew parmesan recipe below
  • fresh basil leaves

Cashew parmesan:

  • 18 g cashews
  • 1/2 tbsp nutritional yeast I used fortified with B12
  • 1/16 tsp salt


  • Make vegan pesto. Set aside.
  • Boil 3L of water in a larger pot then add 1 tbsp of salt and pasta into the boiling water. Wait until it starts boiling again then turn the heat to medium and cook per instructions on the pasta box.
  • Discard the pasta water, put cooked pasta back in a pot along with vegan pesto. Mix well. Return the pot on the warm turned-off stove and leave it for a minute or two so the pesto gets warm.
  • Remove the pot from the warm stove. Divide between three bowls. Top with a sprinkle of cashew parmesan and decorate with fresh basil leaves.


*You could also add some vegetable of choice to the pasta, like green peas, broccoli, asparagus (I would suggest to cook the vegetables over steam and not roast them), avocado or cherry tomatoes. Just have in mind that adding a vegetable will dilute the sauce a little bit.
*Cashew parmesan used in this recipe is an adaptation of the recipe that is published on many other blogs and it’s not clear to me who the original author is (for example: Bianca Zapatka, Minimalist Baker, Loving It Vegan and others).


Serving: 1servingCalories: 973kcalCarbohydrates: 90gProtein: 23gFat: 62gSaturated Fat: 9gPolyunsaturated Fat: 16gMonounsaturated Fat: 32gSodium: 642mgFiber: 9gSugar: 9g
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