If you’re on the hunt for a pasta dish that feels both comforting and sophisticated, let us introduce you to our Vegan Pasta with Rosemary & Almond Pesto. Imagine tender noodles coated in a creamy, nutty pesto spiked with fragrant rosemary—this dish is cozy, bright, and entirely plant-based. It strikes the perfect balance between indulgent and wholesome, making it a standout for weeknight dinners and dinner parties alike.

Why Try Vegan Pasta with Herb-Infused Almond Pesto?

Have you ever wondered how to enjoy a luscious, dairy-free pesto without the usual basil and pine nuts? Our version swaps traditional ingredients for almonds and fragrant rosemary, delivering that silky, nutty flavor you’re craving—without compromising on texture or depth. This is the kind of recipe that elevates vegan cooking from simple to statement-worthy.

What Makes Rosemary & Almond the Perfect Pesto Pairing?

Rosemary brings a woodsy, herbal perfume that plays beautifully against the almond’s creamy nuttiness. They create a harmony of flavors—earthy, aromatic, and deeply satisfying. Whether you grew your own rosemary or grabbed it from the market, its bold aroma makes this dish feel truly special.

Simple Ingredients, Big Plant-Based Flavor

In just one bowl, you’ll blend toasted almonds, garlic, olive oil, lemon juice, and fresh rosemary into a vibrant pesto. Toss it with your favorite pasta—gluten-free, whole grain, or classic durum—and you’ve got yourself a meal that’s quick, nourishing, and instantly delicious. It’s one of those easy vegan pasta recipes with homemade pesto that maximizes flavor while minimizing effort.

How to Make Your Pesto Shine

For that silky pesto consistency, be sure to pulse just enough in the food processor—leaving some texture makes every bite feel artisan. And a splash of salty pasta water helps the sauce cling beautifully to the noodles. This is the sort of tip you wish you knew earlier for that creamy vegan almond pesto finish every time.

Why This Pasta Is Great For Any Meal

This dish works whether you’re looking for a comforting solo dinner or something special to share. Pair it with roasted veggies and a bright green salad for a balanced, satisfying meal. The subtle woodsy aroma from the rosemary makes this a perfect mood-setting dish as the evenings get cooler—or when you just need a little plated self-care.

Make-Ahead Magic & Meal-Prep Friendly

Love a recipe that scales easily? Us too. The pesto stores beautifully in the fridge for up to five days, so you can whip up a batch and add it to pasta midweek. It’s also freezer-friendly—ideal for batch cooking and effortless dinners when life gets busy.

A Flavorful, Plant-Based Staple You’ll Return To

In our home, this vegan pasta with rosemary almond pesto has earned a permanent spot in the menu rotation. It’s classy yet comforting, bold yet simple, and utterly satisfying. Whether it’s a cozy dinner, a casual lunch, or a last-minute guest to entertain, it hits the mark every time.

Experience the delightful fusion of earthy rosemary and nutty almonds in this Rosemary Almond Pesto Pasta. Perfect for a quick and elegant meal, this vibrant dish offers a unique twist on traditional pesto that will tantalize your taste buds with its rich flavors and aromatic essence. Ideal for weeknight dinners or a sophisticated weekend treat, this pasta is sure to impress with its fresh and flavorful combination.

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Prep Time 30

Cook Time 10

Total Time 40

Course Main Course, Pasta

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

12 oz 340g pasta (your choice, such as linguine or penne)
1/2 cup almonds toasted
1/4 cup fresh rosemary leaves
2 cloves garlic
1/2 cup extra virgin olive oil
Juice and zest of 1 lemon
1/4 cup nutritional yeast optional, for a cheesy flavor
Salt and pepper to taste
Cherry tomatoes and arugula for garnish optional

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Make the Pesto: In a food processor, combine the toasted almonds, rosemary leaves, garlic, lemon juice, lemon zest, and nutritional yeast (if using). Pulse until finely chopped.
Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture is well combined and smooth. If the pesto is too thick, add a bit of the reserved pasta water until desired consistency is reached. Season with salt and pepper to taste.
Toss the Pasta: In a large bowl, toss the cooked pasta with the rosemary and almond pesto until evenly coated. Add more pasta water if needed to help distribute the pesto.
Serve: Divide the pesto pasta among four serving plates. Garnish with cherry tomatoes and arugula for a fresh touch, if desired.

Notes

Savor the delightful flavors of this Rosemary and Almond Pesto Pasta, perfect for a quick weeknight dinner or a special occasion meal!

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