This creamy vegan basil pesto pasta is the kind of dinner you can make on autopilot and still feel proud of. It’s bright with basil, extra silky thanks to dairy-free creaminess, and full of toasty, nutty crunch. A handful of chopped sundried tomatoes brings a sweet-savory pop that keeps every bite interesting.
Table of Contents
Creamy Vegan Basil Pesto Pasta with Toasted Pine Nuts & Sundried Tomatoes
Ingredients
- Pasta: 12 ounces short pasta (penne, fusilli, or rigatoni) or long pasta (linguine)
- Fresh basil: 2 packed cups basil leaves
- Raw cashews: 1/2 cup (soaked; see instructions)
- Pine nuts: 1/4 cup, plus extra for garnish
- Sundried tomatoes: 1/2 cup, finely chopped (oil-packed and drained or dry-packed softened in hot water)
- Garlic: 2–3 cloves
- Lemon: Zest and 2–3 tablespoons juice
- Nutritional yeast: 2–3 tablespoons (for cheesy flavor)
- Extra-virgin olive oil: 1/4–1/3 cup
- Unsweetened plant milk or water: 1/3–1/2 cup, as needed for blending
- Salt and black pepper: To taste
- Red pepper flakes: Optional, for heat
Instructions
- Soak the cashews: Cover the cashews with hot water and soak for 15 minutes. Drain well. If you have time, a longer soak (30–60 minutes) makes an even silkier sauce.
- Toast the pine nuts: Warm a dry skillet over medium heat. Add pine nuts and toast 2–3 minutes, stirring, until golden and fragrant. Transfer to a plate to cool.
- Cook the pasta: Boil in well-salted water until just al dente. Reserve 1 cup pasta water, then drain.
- Blend the pesto: In a blender or food processor, add basil, soaked cashews, half the toasted pine nuts, garlic, nutritional yeast, lemon zest, 2 tablespoons lemon juice, 1/4 cup olive oil, 1/3 cup plant milk or water, 1/2 teaspoon salt, and a few grinds of pepper. Blend until very smooth, thinning with more liquid as needed. Taste and adjust lemon, salt, and oil.
- Combine: Return pasta to the pot on low heat. Pour in the pesto and a splash of reserved pasta water. Toss until glossy and the sauce clings. Add more pasta water as needed for a creamy, loose coating.
- Fold in sundried tomatoes: Stir in chopped sundried tomatoes and a pinch of red pepper flakes if you like heat.
- Finish and serve: Top with remaining toasted pine nuts, extra basil, black pepper, and a drizzle of olive oil. Serve warm.
What Makes This Recipe So Good
- Ultra creamy without dairy: Blended cashews and olive oil create a luscious sauce that clings to every noodle.
- Balanced flavors: Fresh basil, lemon, and garlic keep the sauce bright, while sundried tomatoes add depth and a touch of sweetness.
- Weeknight-fast: Ready in about 25 minutes, start to finish.
- Simple, quality ingredients: A short list with big returns—fresh herbs, nuts, and pantry staples.
- Easy to customize: Swap nuts, add veggies, or change up the pasta shape.
Shopping List
- Pasta: 12 ounces short pasta (penne, fusilli, or rigatoni) or long pasta (linguine)
- Fresh basil: 2 packed cups basil leaves
- Raw cashews: 1/2 cup (soaked; see instructions)
- Pine nuts: 1/4 cup, plus extra for garnish
- Sundried tomatoes: 1/2 cup, finely chopped (oil-packed and drained or dry-packed softened in hot water)
- Garlic: 2–3 cloves
- Lemon: Zest and 2–3 tablespoons juice
- Nutritional yeast: 2–3 tablespoons (for cheesy flavor)
- Extra-virgin olive oil: 1/4–1/3 cup
- Unsweetened plant milk or water: 1/3–1/2 cup, as needed for blending
- Salt and black pepper: To taste
- Red pepper flakes: Optional, for heat
Instructions
- Soak the cashews: Cover the cashews with hot water and soak for 15 minutes. Drain well. If you have time, a longer soak (30–60 minutes) makes an even silkier sauce.
- Toast the pine nuts: Warm a dry skillet over medium heat. Add pine nuts and toast 2–3 minutes, stirring, until golden and fragrant. Transfer to a plate to cool.
- Cook the pasta: Boil in well-salted water until just al dente. Reserve 1 cup pasta water, then drain.
- Blend the pesto: In a blender or food processor, add basil, soaked cashews, half the toasted pine nuts, garlic, nutritional yeast, lemon zest, 2 tablespoons lemon juice, 1/4 cup olive oil, 1/3 cup plant milk or water, 1/2 teaspoon salt, and a few grinds of pepper. Blend until very smooth, thinning with more liquid as needed. Taste and adjust lemon, salt, and oil.
- Combine: Return pasta to the pot on low heat. Pour in the pesto and a splash of reserved pasta water.
Toss until glossy and the sauce clings. Add more pasta water as needed for a creamy, loose coating.
- Fold in sundried tomatoes: Stir in chopped sundried tomatoes and a pinch of red pepper flakes if you like heat.
- Finish and serve: Top with remaining toasted pine nuts, extra basil, black pepper, and a drizzle of olive oil. Serve warm.
Shop the Essentials
Shop the Ingredients: Creamy Vegan Basil Pesto Pasta with Toasted Pine Nuts & Sundried Tomatoes
Grab everything you need for creamy vegan basil pesto pasta with quick Amazon finds, so dinner feels easy and extra delicious.
As an Amazon Associate, I may earn from qualifying purchases at no extra cost to you. Thank you for your support!
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of water or plant milk to loosen the sauce.
Stir until creamy again.
- Freeze: Freeze the pesto sauce on its own (not the pasta) for up to 2 months. Thaw in the fridge, then toss with hot pasta and pasta water.
Why This is Good for You
- Healthy fats: Cashews, pine nuts, and olive oil provide satisfying monounsaturated and polyunsaturated fats.
- Antioxidants: Basil and sundried tomatoes bring vitamins, minerals, and plant compounds that support overall health.
- Dairy-free comfort: You get creamy, cheesy vibes from cashews and nutritional yeast without lactose.
- Energy-sustaining: Carbs from pasta plus fats from nuts keep you full and energized.
📊 Track Your Vegan Macros
Planning your day? Use our free calculator to find your perfect daily calorie and macro targets.
Common Mistakes to Avoid
- Under-salting the pasta water: Salty water seasons the pasta from the inside out.
- Skipping the soak: Unsoaked cashews can make the sauce grainy. A quick hot-water soak helps.
- Overheating the sauce: High heat can dull basil’s flavor and color.
Toss on low heat with pasta water.
- Too thick or too thin: Use reserved pasta water to adjust. The sauce should glide, not clump or pool.
- Burning the pine nuts: They toast fast. Stir and watch closely for golden edges.
Recipe Variations
- Nut-free: Swap cashews for silken tofu and pine nuts for toasted sunflower seeds or pumpkin seeds.
- Add greens: Blend in a handful of baby spinach or arugula for extra color and nutrients.
- Veg boost: Toss in roasted cherry tomatoes, sautéed zucchini, asparagus, or peas.
- Herby twist: Replace part of the basil with parsley or mint for a fresh spin.
- Gluten-free: Use your favorite gluten-free pasta and check labels on sundried tomatoes.
FAQ
Can I make the pesto ahead?
Yes.
Make the sauce up to 3 days in advance and refrigerate. Stir before using and thin with a splash of water or pasta water.
Do I need nutritional yeast?
It’s optional, but it adds a cheesy, savory kick. If skipping, add a pinch more salt and a squeeze of lemon to boost flavor.
What if I don’t have cashews?
Use blanched almonds, macadamias, or silken tofu.
Each changes texture slightly, but all work well.
Can I use dry-packed sundried tomatoes?
Yes. Soak them in hot water for 10 minutes to soften, then drain and chop before adding.
Which pasta shape works best?
Short shapes like fusilli and rigatoni hold the sauce well, but linguine is great if you prefer long noodles. Use what you like.
Your New Favorite Weeknight Pasta
That’s it, your pasta night just got a bright, creamy upgrade with toasted pine nuts and those sweet, tangy sundried tomatoes. Save this for later, and if you make it, tag me so I can see your gorgeous bowl.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
