Easy Pesto Pasta

Pesto pasta is the be all and end all  of quick weeknight dinners in my household. When you search vegan pesto you get so many extravagant recipes with ingredients you can't find outside of a whole foods store. Which is why I wanted to create a quick vegan version you can whip up in minutes, with normal ingredients.


I've made this blender friendly because when I first went vegan I found it so demoralising that most recipes require a £200 food processor. If I can make this in my Aldi blender, you all can. This will also keep in a jar for 3-5 days in the fridge (or freeze for even longer), so it's ready and waiting for those days when you really can't face cooking.



  • 3 tbsp vegetable oil

  • Big handful of basil leaves (or equivalent in frozen (cheaper))

  • A splash of plant milk (enough to make it blend)

  • 2 garlic cloves

  • 2 handfuls of spinach

  • 2 tbsp of pine nuts

  • 2 tbsp nutritional yeast (optional but makes it cheesy)

  • Salt and pepper to taste


  • 70g pasta per person

  • Handful of cherry tomatoes


  1. Place the pasta in boiling water and season with a sprinkle of salt.

  2. Put all the pesto ingredients, except for salt and pepper, into a blender. The plant milk is to make the pesto wet enough to blend without having to use a food processor. Start with a splash then blend. If the mix is too dry and won't blend, add more. Repeat until you can create a creamy/smooth sauce. Try not to add too much at the start or the sauce can become too watery.

  3. Mix the pesto into the drained pasta in a saucepan. If your sauce is too watery boil off some of the liquid with the pasta.

  4. Serve with chopped cherry tomatoes.

Tell me that's not easy vegan cooking!