Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
20 Minute Vegan Pesto Pasta
NUTRITION · PER SERVING20M COOK
CAL 36%·PRO 28%
CARBS 54G30% OF CAL
5G FIBER0G ADDED0G INTRINSIC44G OTHER5G TOTAL SUGAR
FAT 52G65% OF CAL
8G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pasta with bright, fresh pesto, cherry tomatoes, and walnuts tossed with cream and parmesan. An easy weeknight dinner with Mediterranean flavors.
mainitalianpasta🍲 stockpot⚙️ food processor🌀 blenderveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces pasta
- ½ tablespoon coconut oil
- 2 cups grape tomatoes (or cherry tomatoes, sliced)
- Salt and pepper to taste
- 2-4 tablespoons vegan heavy cream
- 3 tablespoons vegan Parmesan cheese (homemade or store-bought plus more for garnish)
- ½ to ¾ cup pesto
- 2-4 tablespoons pasta water
- 2 ½ cups basil (stemmed and washed)
- ⅓ cup walnuts (raw)
- 2 tablespoons vegan Parmesan cheese
- 3 cloves garlic
- 1 tablespoon lime juice
- ½ teaspoon sea salt
- ⅓ cup olive oil (up to 1/2 cup)
- 1/2 teaspoon pepper (adjust to taste)
At a glance
PER SERVING · TIME 20M
CAL 36%·PRO 28%
CARBS 54G30% OF CAL
5G FIBER0G ADDED0G INTRINSIC44G OTHER5G TOTAL SUGAR
FAT 52G65% OF CAL
8G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 12m
- Sodium
- 650mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 581mg
- Calcium
- 129mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 650MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.