Super Cheesy Vegan Pesto Pasta
Prep time
Cook time
Total time
Creamy, cheese, pesto-y. This dish has it all! Serve it up for lunch, dinner - heck, why not breakfast? You'll find it hard not to stuff your face with this cheesy pesto pasta, regardless of what time of day it is!
Recipe type: Pasta
Serves: 4
  • 1½ cups fresh basil
  • ⅓ cup extra virgin olive oil (or hemp oil)
  • 1 cup pine nuts*
  • 4 medium garlic cloves
  • ⅓ cup nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Nacho Cheese
  • 1¼ cups water
  • 1 cup raw cashews, soaked for at least 2 hours
  • 3 tbsp lemon juice
  • heaping ¼ tsp paprika
  • heaping ½ tsp onion powder
  • heaping ½ tsp garlic powder
  • 1½ tsp salt
  • 1 large roasted red pepper
  • ¼ cup nutritional yeast
  • 3 cups pasta noodles of your choice (I used spelt spiral noodles)
  1. Add all ingredients to a food processor and process until just a little bit chunky. Set aside.
Nacho Cheese
  1. Add all ingredients to a food processor or high-powered blender and process/blend until smooth. In a small saucepan on low-medium heat, warm the cheese sauce, whisking constantly for about 5 minutes, or until thickened. Set aside.
  1. Cook according to package directions. Set aside.
  1. Add your pesto and nacho cheese sauce to the cooked pasta. You will likely not use as much as you prepared, so just add a bit of each at a time, and stop when it gets to where you want it.
  2. Season with a bit more salt & pepper, if desired.
*Almonds also work well in a pesto. As do cashews or walnuts.
*Prepare the nacho cheese sauce and/or pesto in advance to save on prep/cooking time!
Recipe by Vegan Recipes from Cassie Howard at