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Vegan pesto pasta

Vegan Pesto Pasta

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 to 4 servings 1x


This killer vegan pesto pasta gets big flavor from emerald green basil pesto, ripe cherry tomatoes, and a drizzle of olive oil. It’s perfection on a plate.


  • 8 ounces bucatini pasta (or spaghetti)*
  • 1/2 cup homemade Vegan Cashew Pesto
  • 2 tablespoons olive oil
  • 2 tablespoons reserved pasta water
  • 1 cup cherry tomatoes, sliced
  • 1/4 to 1/2 teaspoon kosher salt


  1. Make the Vegan Cashew Pesto.
  2. Heat a pot of salted water to a boil. Add the pasta and cook until al dente, checking for doneness a few minutes before the package instructions indicate (the pasta should be tender but still slightly firm). Drain, making sure to reserve 1/4 cup of the pasta water.
  3. When the pasta is done, drain it and return it to the pot. Add the pesto, olive oil, reserved pasta water, sliced cherry tomatoes and 1/4 teaspoon kosher salt, and stir. Taste and add additional salt if needed (the exact amount depends on the pesto and your pasta water, so it will vary — salt until the flavor pops!). If you’d like it to be a looser sauce, you could also stir in another splash of reserved pasta water. Serve immediately.


*This quantity makes 3 to 4 modest servings, so you may need to double based on your eaters hunger level.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian