If you need a dinner that looks impressive but requires very little effort, this easy vegan pesto pasta is one of my favorite options. It’s creamy, colorful, and packed with flavor from kale-cashew pesto, vegan feta, peas, fresh basil, and baby heirloom tomatoes.
I love meals that give the impression that I’m an extremely capable chef when, in reality, I hardly had to lift a finger. This is exactly that kind of recipe. It comes together in about 20 minutes and is easy enough for a weeknight, but it also feels special enough to make for friends.
Why You’ll Love This Vegan Pesto Pasta
- Ready in 20 minutes: Most of the cooking time is simply waiting for the pasta to boil.
- Creamy without dairy: Pesto, vegan feta, nutritional yeast, and pasta water create a rich, silky sauce.
- Easy to customize: Use your favorite pasta shape, vegetables, pesto, or dairy-free cheese.
- Colorful and fresh: Tri-colored tomatoes, green peas, and basil make the finished bowl look as good as it tastes.
- Beginner-friendly: There are no complicated techniques or specialty equipment involved.
Vegan Pesto Pasta Ingredient Notes
Vegan pesto
I used Trader Joe’s Vegan Kale, Cashew & Basil Pesto, but any vegan pesto will work. Check the label when buying pesto because traditional versions often contain Parmesan cheese.
A homemade vegan pesto would also be delicious if you already have one you love.
Pasta
I used rotini because the grooves hold onto the pesto sauce, but penne, fusilli, farfalle, rigatoni, or spaghetti would all work. Use gluten-free pasta if needed.
Baby heirloom tomatoes
I love using tri-colored baby tomatoes because they make the dish feel brighter and more interesting. Cherry or grape tomatoes work just as well.
You can leave the tomatoes fresh for a juicy, refreshing contrast or roast them first for a sweeter, richer flavor.
Vegan feta
Follow Your Heart Dairy-Free Feta adds a creamy, salty bite. Some of the feta melts into the warm pasta, while the rest can be crumbled over the top.
You can substitute vegan Parmesan, dairy-free ricotta, or simply add more nutritional yeast.
Peas and fresh basil
Green peas add color, texture, and a little extra plant-based protein. Fresh basil brightens the entire dish and reinforces the flavor of the pesto.
How to Make Vegan Pesto Pasta
Cook the pasta in well-salted water according to the package directions. Before draining it, reserve one cup of pasta water.
Return the drained pasta to the pot and stir in the pesto, nutritional yeast, lemon juice, and thawed peas. Add the reserved pasta water a little at a time until the pesto becomes creamy and evenly coats the pasta.
Stir in the vegan feta while the pasta is still warm so some of it melts into the sauce. Finish with the halved tomatoes, fresh basil, and additional feta if desired.
That’s it. It looks like you put serious thought into dinner, but the entire recipe is basically boil, stir, and top.
Tips for the Best Pesto Pasta
- Save the pasta water. The starch helps loosen the pesto while keeping the sauce creamy.
- Add the water gradually. You may not need the entire cup.
- Don’t cook the pesto over high heat. Gentle heat preserves its fresh basil flavor.
- Salt the pasta water. This is your best opportunity to season the pasta itself.
- Add the tomatoes last. This keeps fresh tomatoes juicy and prevents them from disappearing into the sauce.
- Taste before adding salt. Pesto and vegan feta can already be salty.
Substitutions and Variations
This is an easy recipe to adjust based on what you already have.
For more vegetables, add spinach, arugula, asparagus, zucchini, broccoli, or roasted red peppers. For extra protein, mix in chickpeas, white beans, crispy tofu, or vegan chicken.
You can also roast the tomatoes at 400°F until they begin to blister. I usually leave them fresh when I want something bright and quick, but roasted tomatoes make the pasta feel warmer and richer.
If you prefer a slightly spicy sauce, add red pepper flakes when mixing in the pesto.
Storage and Reheating
Store leftover pesto pasta in an airtight container in the refrigerator for up to three days.
The pasta will absorb some of the sauce as it sits. When reheating, add a small splash of water or plant-based milk to loosen it again. Warm it gently on the stovetop or in the microwave.
You can also eat the leftovers cold as a pesto pasta salad. Add extra tomatoes, basil, or arugula just before serving to freshen it up.
More Easy Vegan Pasta Recipes
If you’re looking for another comforting pasta dinner, try my Spicy Vegan Sausage Rigatoni with Creamy Arrabbiata Sauce.
You may also like this Vegan Sausage and Shiitake Mushroom Spaghetti, which combines plant-based sausage, mushrooms, tomatoes, and broccoli in a hearty 30-minute meal.
Frequently Asked Questions
Can I use store-bought pesto?
Yes. Store-bought pesto is what makes this recipe so quick. Just check the ingredients to confirm that it doesn’t contain dairy or Parmesan.
Can I make this recipe gluten-free?
Yes. Substitute your favorite gluten-free pasta and cook it according to its package instructions.
Should I roast the tomatoes?
Either option works. Fresh tomatoes add a juicy, refreshing bite, while roasted tomatoes are softer and sweeter.
Can I add more protein?
Yes. Chickpeas, white beans, crispy tofu, or vegan chicken would all work well with the pesto sauce.
Can I serve vegan pesto pasta cold?
Absolutely. It makes a great cold pasta salad. You may want to add a little extra pesto or lemon juice before serving because chilled pasta absorbs more of the sauce.
Pesto Pasta with Baby Heirloom Tomatoes
Ingredients
- 1 cup vegan pesto Trader Joe's Kale & Cashew Pesto or another vegan pesto
- 12 ounces rotini pasta
- 12 ounces baby heirloom or cherry tomatoes halved
- 4 ounces vegan feta such as Follow Your Heart
- 2 tablespoons nutritional yeast
- 1/2 lemon juiced
- 1/2 cup green peas thawed, plus more to taste
- fresh basil to taste
- 1 cup reserved pasta water as needed
Instructions
- Cook the rotini according to the package instructions. Salt the water and reserve 1 cup of pasta water before draining.
- Return the pasta to the pot. Stir in the pesto, nutritional yeast, lemon juice, peas, and enough reserved pasta water to loosen the sauce. Add the vegan feta and stir until creamy.
- Top with the halved tomatoes, fresh basil, and extra vegan feta if desired. Serve immediately.
