Pasta, pasta, pesto pasta.. it’s got to be one of the ultimate comfort foods. I absolutely love it! I could eat it all day and night. It’s quick, easy and cheap and you don’t need 5 pieces of kitchen equipment to make it. It’s always at the top of my list when I’m travelling and don’t want to spend 2 hours in a kitchen. When travelling there are many other places I’d rather be than in a hostel or Airbnb kitchen. This vegan pesto pasta recipe is my go-to when I need a simple, healthy and filling meal.
This vegan basil pesto pasta recipe has 5 ingredients or less and takes 20 mins to make. All my recipes use basic utensils you can normally find in a home, hostel or hotel kitchenette. Each recipe is based around natural, wholesome, nourishing ingredients.
In some countries such as those in South East Asia,
All recipes are plant-based because that’s how I roll (mostly) but feel free to add all the parmesan you want. Bon appetit!
Vegan Pesto Pasta Recipe
Pesto requires a little more work if you don’t have an electric mixer to make it but it can still be done. In
You can also use any herb or leafy green you like with this if you can’t have basil. Oregano, parsley, coriander, kale, spinach and chard work amazingly too. I love to try a mix of herb and green like basil and kale or spinach and oregano. Same goes for the nuts. You don’t have to use pine nuts which traditionally go in pesto. Walnuts and almonds work well too.
Time: 20 mins
Equipment: chopping board, large knife, large pot for boiling the pasta, a small bowl and two plates to serve.
1 cup of basil or other herb/leafy green
1 small garlic clove
A handful of pine nuts, walnuts or almonds
5 tbsps olive oil
Salt and pepper
200g pasta of choice, I used fettuccine.
Optional: Cherry tomatoes or olives stirred in at the end for some variety
Put a pot 3/4 full of water with 1 tbsp of salt on the stovetop. Cover and let it start heating up.
Start by chopping up the garlic clove and putting half the basil and half your nuts on chopping board. Chop it up until fine (good knife skills really help here). Add the rest of the nuts and basil and continue chopping until you get a really fine crumb. The more you chop the finer it will be.
Once your water is boiling throw in the pasta and
Transfer the pesto crumb into a small bowl. Add 5 tbsps of olive oil, salt, pepper to taste. Feel free to add more olive oil if you prefer a more liquidy, oily pesto. Add the pesto to the pasta and stir till combined. Serve and let the feast begin.
I’d love to hear your comments! Please comment below and let me know if you have some great recipe ideas you’d like me to cover.
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