Vegan pesto pasta - easy weeknight recipe

Vegan pesto spaghetti

Aryane @ Valises & Gourmandises
Vegan pesto is an easy way to eat more greens without realizing it. It comes together in only 5 minutes and, paired with quinoa spaghetti, it makes a scrumptious weeknight dinner!
4.8 from 5 votes
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Pasta, Vegan, vegetarian
Cuisine healthy, Italian, vegan, vegetarian
Servings 3



  • Cook the noodles according to the package instructions.
  • Combine the basil, spinach, garlic, pumpkin seeds and lemon juice in a food processor and pulse until nicely chopped. Add up to 1/4 cup of water and pulse again to combine well.
  • While the food processor is running, slowly add the oil through the opening. Finally add in the nut parmesan and pulse just enough to combine.
  • Strain the noodles, add them back to the pot and mix in the pesto. Divide into 3 bowls and top with some more parmesan and favourite toppings.
  • Store leftover pesto in an air-tight jar in the fridge.


*Feel free to experiment with other greens such as kale or arugula.
**Don't hesitate to use whatever nuts or seeds you have on hand.
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