This creamy vegan pesto pasta sauce is incredibly quick, easy, and delicious!  You can whip this sauce up in less time than it takes the pasta to cook.  You’ll have a rich, creamy, gourmet-tasting dinner on the table in less than 20 minutes!  The fresh taste of basil and garlic in this creamy sauce will have your family licking their plates!

A plate filled with creamy vegan pesto sauce over pasta and a fork full of the pasta over the dish.

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You’ll love this recipe because it’s

  • a dairy-free, gluten-free, and nut-free dish that nearly anyone can enjoy.
  • quick and easy to make in less time than it takes to boil your pasta!
  • rich, creamy, and satisfying!
  • Simply delicious.

Super quick and easy pesto pasta recipe. I’ve tried a few of different pesto recipes and this is definitely the best so far.

—Rebecca

Ingredients and substitutions

  • Pasta – any type of pasta works well.  See my list of vegan pasta brands if you are not sure what to buy. You can also use a gluten-free pasta of your choice.  (I used gluten-free Tinkyada fettuccini for the pasta in the pictures).
  • Plant-Based Milk – for the creamy base of the pasta sauce.  You can use any plain-flavored soy, rice, cashew, or hemp milk.  If you want a richer, creamier sauce, you can also use a 13.5 oz can of coconut milk plus 1/2 cup of water.
  • Salt and Pepper – for flavor.
  • Tapioca Starch – to thicken the sauce.  It gives it a thick, stretchy texture that doesn’t get gloppy as it cools.  You can also use cornstarch or potato starch, but they tend to thicken the sauce on the pasta once it cools a little. 
  • Nutritional Yeast – for a rich, cheesy flavor.  (optional)  Aka Nooch is a cheesy-tasting yellow powder sold in most health food stores and big grocery stores.
  • Pesto – any vegan pesto will work. Sometimes you can find vegan pesto at the store, but it’s also super easy to make your own vegan pesto in a blender or food processor with some fresh basil, extra-virgin olive oil, garlic, nutritional yeast, lemon juice, and salt.

How to make creamy pesto sauce

Step 1 – Make some vegan pesto if you don’t have any pre-made.

Step 2 – Boil water and cook pasta according to package instructions in a large pot.

Step 3 – While the pasta cooks, measure all the sauce ingredients into a medium-sized saucepan and whisk them together.

Step 4 – Once combined, turn the heat to medium, and cook, stirring frequently, until it starts to boil.

Step 5 – Let boil slowly for 1 minute, then remove from the heat.

Step 6 – Pour over drained and rinsed pasta, mix well, and serve hot.

Pouring creamy vegan pesto pasta sauce over pasta.

What to serve with pesto pasta

Serve this vegan pesto pasta with homemade vegan focaccia bread, no-knead baguettes, vegan cheddar bay biscuits, or vegan garlic knots on the side!

Pro Tips

  • Make sure to mix the starch into the cold milk so it dissolves.  (If you add starch to hot liquid, it will get lumpy.
  • Stir frequently while heating.  The starch will settle to the bottom and become lumpy if left without stirring.

Can it be made gluten-free?

The sauce is gluten-free, so all you need to do is use gluten-free pasta. You can also serve it over zoodles for a low-carb, gluten-free meal.

If you like creamy pasta sauces, you’ll love my silken tofu pasta sauce, alfredo sauce with coconut milk, coconut mac & cheese, or my ultimate vegan mac and cheese recipe.

Add-ins

Toss in some extra veggies or vegan protein to make it a more complete meal.

Noodles covered in creamy vegan pesto pasta sauce being picked up with a fork.

Where to buy vegan pesto

Vegan pesto can be a little hard to find, but I usually find vegan versions at Whole Foods.  Trader Joe’s also has a vegan cashew pesto in their refrigerated section by the hummus.  You can also order it on Amazon.

But seriously, it is so easy to make your own vegan pesto, you really don’t need to purchase it!

Homemade vegan pesto

It’s actually much easier to make your own pesto at home than buy it.  You just need to put some basil, olive oil, garlic, nutritional yeast, and salt into a food processor and blend them into a sauce.  You can add pinenuts, walnuts, or cashews for a creamy, nutty flavor, too.  

Check out my recipe for traditional vegan pesto, or nut-free vegan pesto, with instructions for freezing it. 

I make up a big batch and freeze it to always have on hand for meals like my Vegan Tofu Scramble with Pesto, Vegan Gnocchi with Pesto, Tofu Pesto, Pesto Orzo Salad, Pesto Pasta, Vegan Minestrone Soup, Orzo Pesto Salad, or Vegan Pesto Hummus.

More vegan pasta recipes

Vegan pesto pasta recipe

A plate filled with creamy vegan pesto sauce over pasta and a fork full of the pasta over the dish.
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4.96 from 21 rating

Creamy Vegan Pesto Pasta Sauce

Yield: 8
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Author: Monica Davis
A quick and easy dairy-free pesto cream sauce to pour over pasta!
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Ingredients

  • 1 16 oz pasta

For the pesto cream sauce

  • 2 cups plant-based milk , plain flavored (or 1 can coconut milk plus 1/2 cup water).
  • 3 teaspoons tapioca starch, or potato or corn starch
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast, (optional)
  • 1/4 cup vegan pesto

Homemade vegan pesto

  • 1 cup basil leaves
  • 2 cloves garlic
  • 2 tablespoons vegan parmesan cheese
  • 1 tablespoon nutritional yeast
  • 2 tablespoons pine nuts, (optional)
  • 1/4 teaspoon salt, or to taste
  • 1 teaspoon lemon juice, (optional to maintain color)
  • 1/4 cup olive oil, (high quality)

Instructions
 

  • Make vegan pesto if you don't have any pre-made. Add all of the ingredients except for the olive oil to a food processor and blend. While it is running, slowly drizzle in the olive oil until combined.
  • Boil water and cook pasta according to package directions.
  • While the pasta is cooking, measure out 2 cups plant-based milk, 3 tsp tapioca starch, 1 tsp salt, 1 tbsp nutritional yeast and 1/4 cup vegan pesto into a medium-sized saucepan and whisk together.
  • Once combined, turn the heat to medium and cook, stirring frequently until it starts to boil.
  • Allow to boil slowly for 1 minute, then remove from heat.
  • Pour over drained and rinsed pasta, mix well, and serve hot.

Notes

  • Make sure to mix the starch into the cold milk so it dissolves.  (If you add starch to hot liquid, it will get lumpy.
  • Stir frequently while heating.  The starch will settle to the bottom and become lumpy if you leave it.
Serving: 0.25cup sauce, Calories: 93kcal, Carbohydrates: 3g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Sodium: 320mg, Potassium: 102mg, Fiber: 1g, Sugar: 1g, Vitamin A: 230IU, Vitamin C: 4.2mg, Calcium: 83mg, Iron: 0.4mg
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