Vegan Basil Pesto Pasta | Easy, Gluten-Free

Vegan Basil Pesto Pasta dish ready in 15 minutes and delicious! High-protein and healthy pasta dish. Vegan, gluten-free, oil-free.

Vegan Basil Pesto Pasta

Pesto pasta is one of my favorite dishes, it’s so good and easy to make.

This recipe was inspired by my Vegan Parsley Pesto Pasta which is also delicious and takes 15 minutes to prepare.

This time, I used fresh basil instead of parsley and red lentil pasta instead of rice pasta. I also topped the pasta with fresh avocado because avocado just adds this creamy and delicious touch.

Easy, Healthy and Delicious Vegan Basil Pesto

I love this dish because it is SO easy to make. It’s also very healthy and high in protein if you use red lentil pasta. You can also use chickpea pasta or any kind of pasta you like, it will be delicious as well. I personally am obsessed with red lentils so I had to use red lentil pasta.

Here are some of my favorite vegan recipes with red lentils:

• High-Protein Vegan Mac and Cheese
• Oven-Baked Potato Fries with Lentil Hummus
• Coconut Curry Lentil Dhal

How to Make Vegan Basil Pesto

To make this basil pesto, all you have to do is:

1. Place all ingredients in a food processor and process until a thick sauce forms.
2. You can process until the sauce is completely smooth or you can leave some texture like I did.
3. If you want a smooth pesto, you will probably need to scrape down the sides of the food processor a few times. Then, blend again until smooth.

Yup, that’s it! It’s so easy!

I hope you will love this Vegan Basil Pesto Pasta recipe! It’s:

• Very easy to make
• Creamy
• High in protein
• Vegan, gluten-free and oil-free
• Delicious

Have fun!

Nolwenn ☀

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More Healthy Vegan Recipes:

• Vegan Lentil Potato Croquettes
• Baked Chickpea French Fries
• Vegan Deep Dish Leek Pizza
• Vegan Coconut Chestnut Pumpkin Soup

Vegan Basil Pesto Pasta | Gluten-Free, Oil-Free

Yield: 2 people

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Vegan Basil Pesto Pasta ready in 15 minutes and delicious! High-protein and healthy pasta dish. Vegan, gluten-free, oil-free.

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Ingredients

Pesto:

• 2 cups packed fresh basil (65 g)
• 1/4 cup pine nuts (35 g)
• 1 clove of garlic
• 1/4 cup + 1 tbsp coconut cream
• 2 tbsp lemon juice
• salt and pepper to taste

Other ingredients:

• 200 g red lentil pasta
• 2 mushrooms, sliced
• 1 ripe avocado, sliced
• 1 tbsp pine nuts

Instructions

For the pesto:

1. Place all pesto ingredients in a food processor and process until a thick sauce forms. Scrape down sides if needed and mix again. Taste and adjust seasonings if necessary.

For the pasta:

1. Cook pasta as per the instructions on the package until ‘al dente’. Meanwhile, sauté mushrooms in a little bit of water in a saucepan for 2-3 minutes.
2. Drain pasta, pour back into the saucepan and add sautéed mushrooms. Pour pesto over and heat on medium for 1-2 minutes while stirring constantly.
3. Top with avocado, pine nuts and fresh basil. Enjoy!

Notes

• Store leftovers in glass containers for 3 days.

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Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.

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Did you make this recipe?

Please leave a comment below and tag me on Instagram (@bloomingnolwenn) with #bloomingnolwenn! I will gladly leave you a comment and share your picture in my story 🙂 Your feedback means a lot to me!

DID YOU MAKE THIS RECIPE?

Tag me on Instagram (@bloomingnolwenn) and use the hashtag #bloomingnolwenn so I don’t miss your post. I will gladly leave you a comment and share your picture in my story 🙂

Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.