Classic pasta dish with homemade pesto and cooked vegetables.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • Italian
    • Dairy Free
    • Vegetarian
    • Vegan

    Vegan Pesto Pasta

    Recipe Information

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    1 x 500g pack Rigatoni

    50g Pine Nuts

    20g Sunflower Seeds  

    2 x Cloves Garlic

    1 x pot Fresh Basil

    130ml Olive Oil

    1 Lemon, juiced

    1 x Onion

    100g Frozen Peas

    100g Kale

    100g Baby Spinach Leaves

    100g Asparagus Tips

    Sea Salt and Black Pepper

    80g assorted Seeds 


    To make the pesto, take all the leaves and stems off the basil (should yield approx. 25g) and roughly chop. Peel the garlic and roughly chop.

    Put the basil leaves, garlic, pine nuts, sunflower seeds, 100ml olive oil and lemon juice into a food processor and blend.

    Peel and finely chop the onion – sauté in the remaining oil in a large frying pan for a few minutes on a low heat.

    Chop the asparagus into small pieces and add to the pan, along with the kale. Cook gently for 5/8 minutes until the kale starts to wilt, add the frozen peas and the spinach, season with some salt and black pepper, then cook for another 6/8 minutes.

    Cook the pasta in boiling water as per directions on the pack for about 12 minutes. Drain the pasta well. Then put the pasta into a large, warmed bowl, add the pesto and the cooked vegetables and mix well.

    Serve alongside seeds to sprinkle.