This is what I had in mind when I shared last week’s pesto recipe. Okay, well not exactly. I had something like this in mind, as in, I wanted to create a vegan pesto pasta recipe, but I had a million different ideas as to what direction I’d take it. Maybe classic pesto pasta with just pasta and sauce? Good but not exactly a recipe. Maybe pesto pasta salad? Okay, but I really wanted a meal. And I actually attempted a one-pot creamy vegan pesto pasta recipe before realizing I just don’t like one pot pasta. So I ended up with this, which is a two-pot recipe, but really, it’s barely more work than a one-pot recipe and well worth the extra pot.
This one uses coconut milk as the base. It’s rich, creamy, and unlike nut-based sauces, doesn’t require a food processor or blender. (<– See! Easy.) Start by making a roux with some flour and olive oil. This is your thickener. Let it cook for a few minutes, then add a mix of coconut milk and another non-dairy milk, like soy or almond. Whisk until smooth and let it simmer for a few minutes.
Once the sauce has a chance to simmer and thicken up, add the pesto, cherry tomatoes, and pasta. You’ll be starting with al dente pasta. This allows you to simmer it in the sauce for a minute, during which time it’ll finish cooking and help the sauce thicken up even more. Arugula, Kalamata olives, and chickpeas go in at the end. Just stir them into the hot pasta until the greens wilt a bit.
Tips for Making the Best Creamy Vegan Pesto Pasta
Feel free to substitute your favorite small pasta shape. I really like how this turned out with orecchiette, but shells, bow-ties and penne would all be delicious in this. For those looking to reduce the fat content, you can replace the full-fat coconut milk with light coconut milk or another cup of other non-dairy milk, but it won’t be nearly as rich and creamy. I used my homemade pesto for this, but if you’re looking for a vegan store-bought variety, try Amore brand.
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