Penne Pasta Pesto

Italians are amazing when it comes to making pasta. Their pasta dishes are clean, flavorsome, simple, and elegant. And above all, they have vegan recipes as well. Way to go! See Vegan Pesto Pasta and Vegan Mac And Cheese.

Other than that, it is very much vegan and very much Italian dish. It is flavorsome, delicious, easy to make, and finger-licking good. On days when you don’t feel like cooking, this pasta dish is very comforting. And the best part is, you can happily prepare it in advance and save it from being eaten later in the week.

If you haven’t tried pesto pasta before, I see no reason for not trying it out! Its flavors are unique, herbaceous, and amazingly delicious.

Nutrition Facts

  • Servings 4
  • Energy 322 kcal
  • Fat 15.6 g
  • Protein 10.3 g
  • Carbs 37.9 g


  • 1.Cook gluten-free penne pasta as per the pack's directions in salted water. Drain pasta and set aside.
  • 2.To prepare the pesto, add water, walnuts, basil, spinach, garlic, nutritional yeast flakes, and salt to a high-speed blender or food process and process until smooth. Set aside.
  • 3.Heat olive oil in a large saucepan over medium-high heat, add onion, and cook until soft, about 2 minutes. Add bell pepper and cook for a minute.
  • 4.Add the prepared pesto, coconut milk and bring to a simmer. Gentle fold in the pasta and stir to coat. Season with salt to taste and serve topped with vegan parmesan.

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For The Pesto

  • 1/2 cup water
  • 1/4 cup walnuts, (sunflower seeds for nut-free)
  • 1 cup basil
  • 3 cups fresh spinach
  • 3 cloves garlic
  • 1 tablespoon nutritional yeast flakes
  • 1/2 teaspoon salt

For The Pasta

  • 8 ounces penne pasta, cook according to package directions
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 1/2 cup bell pepper, diced
  • 1/2 cup coconut cream
  • 2 tablespoon vegan Parmesan, optional