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Vegan Pesto Pasta

Vegan Pesto Pasta

This vegan Pesto Pasta is made with arugula pesto and tossed with sun-dried tomatoes and arugula for a delicious, filling meal the whole family will love. Made in just 30 minutes for an easy weeknight meal. 
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 519kcal
Author: Sarah McMinn


Arugula Pesto



  • Fill a large pot with at least 6 cups of water and place over medium-high heat. Cover and bring to a boil. Once boiling, stir in pasta. Return to a boil, then reduce heat to a low simmer. Cook for 7-9 minutes, stirring occasionally until pasta is cooked all the way through. Strain through a colander, rinse and set aside.
  • While pasta is cooking, make the arugula pesto. Combine basil, arugula, macadamia nuts, nutritional yeast, lemon juice, and garlic cloves in a food processor and pulse for a minute, scraping down the sides as needed. With the motor running, slowly add in the olive oil. Blend well. Salt to taste.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add tomatoes, garlic, and pine nuts, stirring frequently until garlic is fragrant and pine nuts have begun to brown. Remove from heat and stir in pasta and pesto, until the pasta is evenly coated.
  • Stir in fresh arugula and serve immediately.


Calories: 519kcal | Carbohydrates: 41g | Protein: 12g | Fat: 36g | Saturated Fat: 4g | Sodium: 55mg | Potassium: 1025mg | Fiber: 6g | Sugar: 9g | Vitamin A: 400IU | Vitamin C: 10.1mg | Calcium: 59mg | Iron: 3.9mg