Basil Pesto Mushroom Pasta

🌱 Vegan Basil Pesto Mushroom Pasta with Sun-Dried Tomatoes

There are few things more satisfying than cooking up a flavorful, comforting meal that is both *delicious and plant-based *. Whether you’re a seasoned vegan or just looking to enjoy more meatless meals, this vegan basil pesto mushroom pasta with sun-dried tomatoes is a vibrant, herby, and deeply savory dish that feels indulgent, yet comes together with fresh, wholesome ingredients. The earthy umami of sautéed mushrooms and the tangy sweetness of sun-dried tomatoes make this dish shine, while homemade basil pesto ties everything together with its creamy, nutty brightness.

This recipe is one of my favorite weeknight go-tos. It’s quick enough for a busy day, but impressive enough to serve to friends or guests. Plus, it’s endlessly flexible. If you don’t have button mushrooms, try cremini or shiitake. No pine nuts? Use walnuts or sunflower seeds. The magic is in the pesto and the balance of textures.

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Ingredients

Here’s everything you’ll need to make this plant-powered pasta magic:

You can use Basil Pesto product from the market

If you want to make your own Basil Pesto:

• 2 cups fresh basil leaves, packed
• ¼ cup pine nuts (or walnuts)
• 2 garlic cloves
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• ½ teaspoon sea salt
• ½ cup extra virgin olive oil
• Freshly ground black pepper to taste

I just used vegan basil pesto that I bought

For the Pasta:

• Spaghetti or linguine (or pasta of your choice)
• Salted water for boiling
• 1 cup reserved pasta water

For the Mushroom-Tomato Sauté:

• 2 tablespoons olive oil
• 8 ounces button mushrooms, sliced
• ½ cup sun-dried tomatoes (oil-packed or rehydrated), thinly sliced
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Optional Garnishes:

• Vegan parmesan cheese or nutritional yeast
• Fresh basil, chopped
• Lemon zest

But, I didn’t use!

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How to make it

1. Make the Vegan Basil Pesto

Homemade pesto makes all the difference here. While store-bought options exist, they often contain cheese. This vegan version uses nutritional yeast to add depth and a cheesy umami kick.

1. Toast the pine nuts lightly in a dry skillet over medium heat for 2-3 minutes until fragrant and golden brown. Set aside to cool.
2. In a food processor, combine the basil leaves, toasted pine nuts, garlic, nutritional yeast, lemon juice, and sea salt.
3. Pulse until the mixture becomes a coarse paste.
4. With the processor running, slowly stream in the olive oil until smooth and creamy. Scrape down the sides and blend again until fully incorporated.
5. Taste and adjust seasoning with salt, pepper, or more lemon juice as needed. Set aside.

Tip: If your pesto feels too thick, add a tablespoon of water or more olive oil to reach your desired consistency.

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2. Cook the Pasta

1. Bring a large pot of generously salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Before draining, reserve about 1 cup of the pasta cooking water and set it aside.
4. Drain the pasta and return it to the pot or a large mixing bowl.

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3. Sauté the Mushrooms and Sun-Dried Tomatoes

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced mushrooms and sauté for about 7–10 minutes until they release their moisture and begin to brown.
3. Stir in the minced garlic and sun-dried tomatoes. Cook for another 2-3 minutes until everything is fragrant and well combined.
4. Season with salt and black pepper to taste.

Note: If using dry sun-dried tomatoes, rehydrate them in hot water for about 10 minutes before slicing.

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4. Combine It All

1. Add the cooked pasta noodle into sautéed mushrooms and sun-dried tomatoes and add some red pepper flakes.
2. Pour in the basil pesto and gently toss everything together.
3. Add some reserved pasta water a few tablespoons at a time to help the pesto coat the noodles evenly.
4. Toss until the pasta is glossy and well combined, and all the ingredients are heated through.

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5. Serve and Garnish

Plate the pasta and top it with your favorite garnishes: chopped fresh basil, a sprinkle of vegan parmesan or nutritional yeast, and a little lemon zest for brightness.

This dish is best served immediately, while the flavors are fresh and vibrant. Pair it with a light green salad and crusty sourdough bread for a complete and satisfying meal.

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🌿 Why This Pasta Recipe Works

This pasta dish is a powerhouse of flavor and texture, hitting all the right notes:

• Earthy mushrooms offer meaty umami without any meat.
• Sun-dried tomatoes bring a chewy, sweet-tangy contrast.
• Homemade vegan pesto adds bright, herby richness.
• Pasta water binds the sauce and helps it cling to every noodle.

Everything is made with simple pantry ingredients, yet the result feels special and indulgent. And it’s so easy to tweak! Add spinach or kale for greens, chickpeas or white beans for protein, or substitute your favorite nut in the pesto.

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Flavor Variations

Don’t be afraid to get creative. Here are a few ways you can adapt this recipe:

• Creamy pesto version: Add 1–2 tablespoons of vegan cream cheese or coconut cream to the pesto for a silkier texture.
• Add protein: Sautéed tofu, white beans, or lentils work well here.
• Different mushrooms: Try shiitake, oyster, or portobello mushrooms for deeper flavor.
• Nut-free option: Use sunflower seeds or hemp hearts in the pesto instead of pine nuts.
• Gluten-free: Just swap in gluten-free pasta.

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A Cozy Weeknight Meal

There’s something meditative about making pasta from scratch - even if it’s just from boxed noodles. From the scent of garlic cooking in olive oil to the creamy swirls of bright green pesto, this meal is about enjoying the process as much as the product.

Cooking vegan doesn’t have to be complicated. This recipe proves that with just a few pantry staples, you can whip up something satisfying, beautiful, and totally dairy-free.

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This dish is completely free of animal products, making it suitable for vegans and anyone looking to cut down on dairy or meat. Plus, the basil pesto delivers a powerful dose of antioxidants and healthy fats from olive oil and nuts.

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This vegan basil pesto mushroom pasta is the kind of recipe that becomes a staple. It’s quick to make, incredibly flexible, and bursting with bold, fresh flavors. It’s also one of those dishes that non-vegans won’t even realize is dairy-free. Perfect for a solo dinner, family meal, or even as a dish to impress your guests.

So the next time you’re craving a cozy, nourishing bowl of pasta with real depth and complexity, give this recipe a try. You might just find yourself making it on repeat!

Happy cooking! 🌱 Let me know if you try