Classic Vegan Pesto Pasta



Serves: 1 - 2  Prep Time: 10 mins  Cook Time: 10 mins 

- 100g rigatoni pasta
- 1 cup fresh basil
- 1/4 cup olive oil
- 2 tbsp nutritional yeast
- 2 cloves of garlic, crushed
- 1/4 cup pine nuts
- 1 tbsp lemon juice

- 1 tbsp olive oil
- 1/4 cup panko breadcrumbs
- 1 tsp chilli flakes
- 1 tsp oregano
- 2 tsp garlic
- 2 tsp lemon juice
- 1 tsp fresh basil, chopped


1. Cook pasta as normal, once cooked set aside.
2. Chop the fresh basil and garlic. Add them to a blender along with the olive oil, nutritional yeast, pine nuts and lemon juice. Blend until a smooth paste forms.
3. Drain the pasta water and pour the pasta into a bowl. Pour the pesto onto the pasta and stir to combine.
4. Make the breadcrumb mix by adding the olive oil to a pan on low heat. Add the garlic, chilli flakes and oregano and cook for 1 minute before adding the breadcrumbs, cook for another minute before adding the lemon juice and chopped basil. Stir everything together and pour it out into a bowl.
5. Top the pasta with as much of the breadcrumb mix as you like.

1 comment

  1. Oh wow, this looks amazing! I love pesto pasta, so I definitely need to give this a try. Thanks for sharing xx

    Hannah |