Vegan Parsley Pesto Pasta | Gluten-Free

Vegan Parsley Pesto Pasta ready in 15 minutes and delicious! Perfect for a simple, tasty and healthy lunch or dinner. Vegan, Gluten-Free, Oil-Free.

Vegan Parsley Pesto Pasta

I used to love pesto pasta as a kid, so I thought I would make it again and share the recipe with you.

Since we would always top the pasta with parmesan in my family, I’m also going to show you how I make vegan parmesan cheese. It’s very easy and healthy and you will only need 3 ingredients — almonds, nutritional yeast and salt.

How to Make Parsley Pesto

Is there something easier than making pesto?

All you have to do is:

1. Place parsley, pine nuts, garlic, lemon juice, nutritional yeast (it adds a nice cheesy flavor), coconut cream, salt and pepper in a food processor and mix until a thick sauce is achieved.
2. Pour the pesto over the cooked pasta, top with vegan parmesan cheese and you’re done!

Use Your Favorite Pasta

For this recipe I used rice pasta, but feel free to use any pasta you like. If you’re gluten intolerant you can use rice pasta, buckwheat pasta, chickpea pasta, lentil pasta or corn pasta for example.

Some people like a lot of pesto on their pasta, others prefer not to add too much. So if you have leftovers, you can spread it on toasted bread and make a delicious sandwich for tomorrow!

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

• Easy to make
• Delicious
• Healthy
• Gluten-free
• Oil-free
• Creamy

Have fun!

Nolwenn ☀

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More Healthy Vegan Lunch or Dinner Ideas:

• High-Protein Vegan Mac and Cheese
• Easy Vegan Leek Curry
• Homemade Vegan Ravioli with Pumpkin Filling
• Vegan Shepherd’s Pie
• Vegan Pumpkin Mac and Cheese

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

Yield: 2 people

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Vegan Parsley Pesto Pasta ready in 15 minutes and delicious! Perfect for a simple, tasty and healthy lunch or dinner. Vegan, Gluten-Free, Oil-Free.

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Ingredients

Parsley pesto:

• 2 cups packed fresh parsley (65 g)
• 1/4 cup pine nuts or cashews (30 g)
• 2-3 cloves of garlic
• 2-3 tbsp nutritional yeast
• 1/4 cup + 1 tbsp coconut cream
• 2 tbsp lemon juice
• salt & pepper to taste

Vegan parmesan cheese:

• 1/2 cup almonds (60 g)
• 1 tbsp nutritional yeast
• pinch of salt

Other ingredients:

• 200 g rice pasta (or any other gluten-free pasta you like)

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.
2. Taste and adjust seasonings if necessary. Add more nutritional yeast if you want a stronger cheesy flavor.

For the vegan parmesan cheese:

1. Place all parmesan ingredients into a high-speed blender and blend on high for 10-30 seconds until a fine meal is achieved.

For the pasta:

1. Cook pasta as per the instructions on the package until ‘al dente’.
2. Drain pasta, pour back into the saucepan, pour pesto over and heat on medium for 1-2 minutes while stirring constantly.
3. Top with vegan parmesan cheese and chopped parsley. Have fun!

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 🙂

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