The veggie pesto pasta is easy to make and ready to devour in 20 minutes! The dish features orecchiette pasta, protein-rich green peas, and spicy arugula tossed in a creamy vegan pesto sauce made of avocado, pistachios, and fresh basil!
This creamy pesto vegetable pasta is ridiculously easy to make in 20 minutes and it’s incredibly tasty! The pasta and veggies are tossed in pesto that’s made with creamy avocado, buttery pistachios, and loads of fresh basil. It’s a delicious combination that will have everyone coming back for seconds!
Step by Step Instructions
First, boil water in a large pot to cook the pasta. While the noodles are cooking, make the vegan pesto. Add the fresh basil, avocado, shelled pistachios, lemon juice, olive oil, and garlic to a small food processor and blend until it’s smooth and creamy.
Drain the pasta when it’s done cooking. In a large pan, put the cooked noodles, all of the pesto, and green peas. Toss to coat the hot pasta with the pesto. Stir in the arugula and the heat from the pasta will start to wilt it.
What Goes Well With Pesto Pasta?
This veggie pasta can be enjoyed as a main course or side dish. Any of the following recipes would be delicious served with it:
How Long Does it Last in the Refrigerator?
Store the veggie pesto pasta in an airtight container in the fridge and it will stay fresh for 4-5 days.
Can I Freeze It?
Yes, the veggie pasta freezes and defrosts perfectly! Store it in a freezer-safe container in the freezer for 2-3 months. To reheat, remove the container from the freezer and put it in the fridge to defrost for 24 hours, and then you can warm it up in the microwave or in a pan on the stovetop over medium heat. Add 2-3 tbsp of water or vegetable broth to the pan if it’s dry.
Recipe Variations
If you don’t want to eat the pesto with pasta, you could also spread it on smoky chickpea wraps, add a layer to lasagna, put dollops on quinoa pizza, or stuff portobello mushrooms with it.
Substitutions & FAQ
- Pistachio Substitutions: You can substitute raw cashews, walnuts, sunflower seeds, or pine nuts.
- Arugula Substitutions: You can substitute fresh spinach or thinly sliced massaged kale.
- Oil Substitutions: If you’re oil-free, you can replace the oil with water, vegetable broth, or chickpea aquafaba.
- Gluten-Free: You can make this veggie pesto pasta gluten-free by using gluten-free pasta. I recommend chickpea pasta, I think it tastes the most like flour-based noodles.
- What other vegetables can I add? In addition to the peas and arugula, you could also add broccoli florets, chopped asparagus, artichoke hearts, or slices of zucchini.
Success Tips
- Before you cut the lemon, roll it back and forth on the counter a few times to help release more juice.
- Use unsalted pistachios so you can control how much salt is in the pesto.
- Make sure that the avocado you use is ripe so it will be easy to blend into the sauce.
- Use noodles that have ridges or pockets that will catch the sauce. I use orecchiette because I love how the little pockets hold the pesto and you get a burst of flavor in each bite.
Want More Delicious Vegan Pesto Recipes?
Pesto Spinach Quinoa Stuffed Tomatoes
Roasted Portobello Mushrooms with Green Pea Pesto Lentils
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Vegan Veggie Pesto Pasta
Equipment
- Large Pot
- Food Processor
Ingredients
- 16 oz orecchiette pasta (use gluten-free noodles if necessary)
- 3 cups fresh basil leaves
- 1/2 cup unsalted pistachios (shelled)
- 2 small garlic cloves
- 1/2 large avocado
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil (or water)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup hot pasta water
- 1 cup green peas
- 3-4 cups baby arugula
Instructions
- In a large pot, bring water to a boil, and cook the noodles.
- While the noodles are cooking, make the pesto. Add 3 cups basil, 1/2 cup pistachios, 2 garlic cloves, 1/2 avocado, 2 tbsp lemon juice, 1/4 cup olive oil, 1/4 tsp salt, and 1/8 tsp black pepper to a small food processor or blender and blend until smooth and creamy.
- Before you drain the pasta, reserve 1/2 cup of the hot water. Add the pesto, green peas, and 1/2 cup pasta water to the pot with the pasta. Mix it well to coat the noodles with the pesto sauce. Stir in the arugula and let it sit for 1-2 minutes so the heat from the pasta will start to wilt the greens.
Notes
- Before you cut the lemon, roll it back and forth on the counter a few times to help release more juice.
- Use unsalted pistachios so you can control how much salt is in the vegan pesto.
- Make sure that the avocado you use is ripe so it will be easy to blend into the sauce.
- Use noodles that have ridges or pockets that will catch the sauce. I use orecchiette because I love how the little pockets hold the pesto and you get a burst of flavor in each bite.
Nutrition
*This recipe was originally posted on 5/29/18 but I updated it with better instructions on 8/18/20.
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