Ingredients
Units
Scale
- 1 8–ounce bag of dried pasta (use gluten-free pasta for gluten-free diets)
- 3/4 cup dairy-free pesto
- 2 tablespoons nutritional yeast (optional, for serving)
Instructions
- Bring a large pot of water to boil on the stovetop. Cook the pasta according to the directions on the package.
- When the pasta is done cooking, drain it in a colander, reserving about ¼ cup of the pasta water. Pour the drained pasta into a large serving bowl.
- Add the pesto and toss gently to combine. Add up to ¼ cup of the pasta water to help achieve a smooth consistency with the pesto sauce.
- Serve immediately, with the nutritional yeast sprinkled on top (optional).
Notes
- You can cut this recipe in half to make fewer servings. Or, you can double it to make more.
- If you don’t have time or the ingredients to make your own pesto sauce, you can buy a packaged or pre-made version. Just read the ingredients label carefully to make sure it doesn’t include dairy.
- Store any leftover cooked pasta in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 325
- Sugar: 1.9 g
- Sodium: 368 mg
- Fat: 16.2 g
- Saturated Fat: 2.8 g
- Carbohydrates: 36.3 g
- Fiber: 2.1 g
- Protein: 7.8 g
- Cholesterol: 0 mg