Vegan Pesto Pasta with Tofu
This simple vegan pesto pasta with tofu makes a quick and easy weeknight meal. Served either hot or cold, this dairy-free pasta dish is perfect for meal prep and even for picnics and potlucks!
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Why make this recipe
If you are looking for a quick and easy vegan pasta dish that’s sure to be a crowd-pleaser, this is the recipe that you’ve been looking for.
We love pesto in our house, we love to put it on all of our Italian-style meals like stuffed shells, vegan lasagna, creamy pesto pasta, and pizza. We even use it to jazz up vegan omelets and tofu scrambles. So naturally we love it in this healthy veggie-packed pesto pasta too.
Ingredients and substitutions
- Pasta – You can use any shape of pasta that you like for this dish. See my vegan pasta brand guide if needed.
- Spinach – Pre-washed baby spinach is best.
- Cherry Tomatoes – cut in half or larger tomatoes diced into small cubes.
- Black Olives – you can also use kalamata olives or omit them.
- Pesto – I like to use my homemade vegan basil pesto or nut-free vegan pesto, but you can use any store-bought pesto that you want. To make your own you will need fresh basil, olive oil, nutritional yeast, pine nuts (optional), lemon juice, and salt.
- Salt and Pepper – to taste. I also like to add a few red pepper flakes for some spice.
- Vegan Protein – I also like to add some pan-fried tofu or shredded vegan chicken seitan to this dish for extra protein and make it a heartier meal. (optional)
Helpful tools
- A large serving bowl to mix the vegan pesto pasta in.
- A skillet to pan-fry the tofu.
How to make pesto pasta
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Boil your choice of pasta in salted water according to package directions.
Step 2 – Make homemade pesto (if you are not using store-bought) by adding fresh basil leaves, olive oil, nutritional yeast, pine nuts (optional), lemon juice, and salt to a food processor and blending until creamy.
Step 3 – Cut 2 cups of cherry tomatoes in half and set aside. Drain a can of black olives, cut them in halves or into rings, and set them aside.
Step 4 – Fill a large bowl with baby spinach. Drain the cooked pasta noodles and immediately add them to the bowl of baby spinach allowing it to wilt the spinach.
Step 5 – Top the pasta with 1 cup of pesto and mix well with the orzo and spinach.
Step 6 – Add cherry tomatoes, olives, salt, and red pepper flakes and toss again until everything is covered in pesto and the spinach has wilted slightly. Add fried tofu if desired.
Step 7 – Serve warm or refrigerate and serve it cold later.
Note – You can also sprinkle this salad with vegan cheese, dairy-free parmesan, or vegan feta.
Pro Tips
- This pasta is also delicious when served with vegan feta sprinkled on top. I like to use my homemade tofu feta for this.
- Toasted pine nuts are also a great addition to this vegan pesto pasta salad.
How to make gluten-free pesto pasta
This pesto pasta dish is easily made gluten-free by using your choice of gluten-free pasta. All of the other ingredients in this salad are naturally gluten-free.
Storage and reheating
Refrigerate: This vegan pesto pasta will keep well in the fridge for 3 – 5 days in an airtight container. This recipe works great for meal prep too!
Freeze: Pesto pasta freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving of the dairy-free pesto pasta in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
More easy vegan pasta
- Vegan Sundried Tomato Pasta
- Orzo Pesto Salad
- Creamy Tofu Pasta
- Coconut Mac and Cheese
- Creamy Vegan Pesto Pasta
- Vegan Rasta Pasta
- Tofu Bolognese
- Green Pea Pasta
Vegan pesto pasta recipe
Vegan Pesto Pasta
Ingredients
- 1 (16 oz) package pasta
- 4 cups baby spinach
- 1 cup pesto
- 2 cups cherry tomatoes
- 1 1/2 cups black olives, (1 can of olives)
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Optional add-in
- 1 14 oz pacakage pan-fried firm tofu
Instructions
- Boil your choice of pasta in salted water according to the package directions.
- Make homemade pesto (if not using store-bought) by adding fresh basil leaves, olive oil, nutritional yeast, pine nuts (optional), lemon juice, and salt to a food processor and blending until creamy.
- Cut 2 cups of cherry tomatoes in half and set aside. Drain a can of black olives and cut them in halves or into rings and set them aside.
- Fill a large bowl with baby spinach. Drain the cooked pasta noodles and immediately add them to the bowl of baby spinach allowing it to wilt the spinach.
- Top the pasta with 1 cup of pesto and mix well with the orzo and spinach.
- Add cherry tomatoes, olives, salt, and red pepper flakes and toss again until everything is covered in pesto and the spinach has wilted slightly. Add fried tofu if desired.
- Serve warm or refrigerate and serve it cold later.
Notes
- This pasta is also delicious when served with vegan feta sprinkled on top. I like to use my homemade tofu feta for this.
- Toasted pine nuts are also a great addition to this vegan pesto pasta salad.
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