Creamy Vegan Pesto Pasta Sauce
A quick and easy dairy-free pesto cream sauce to pour over pasta!
Servings 8
Calories 93kcal
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.
Video
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.
Nutrition
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