Go Back
vegan pesto pasta
Print Recipe
5 from 2 votes

One Pot Vegan Pesto Pasta

Only 3 ingredients are needed for this one-pot pesto pasta. Doubles, triples, etc. easily! Perfect for a weeknight meal or quick meal prep.
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Course: Main Course
Cuisine: Italian
Servings: 1 bowl
Calories: 570kcal
Cost: $1.84 per serving

Ingredients

  • 3 oz dried pasta 85g
  • 8 oz water 225g; see Note 1
  • 1 cup baby spinach or broccoli florets *optional
  • 1/4 cup pesto 60g

Instructions

  • Add pasta and water to a pot. Cover and bring to a boil.
  • As soon as water begins to boil, turn heat down to low to prevent the water from boiling over. Set a stopwatch. Give the pot a stir every other minute to prevent pasta from sticking to the bottom, but otherwise keep the lid on.
  • At the 5-minute mark, mix in your spinach or broccoli if using.
  • Simmer for a further 5–10 minutes (depending on how done you like your pasta), then turn off the heat. Stir in the pesto and add salt to taste (see Note 2).