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Healthy Pesto Pasta

Crazy Vegan Kitchen
A Simple, Healthy Vegan Spinach Basil Pesto with Pasta, Topped Off With A Cherry Tomato And Red Onion Saute.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 281 kcal


  • 8 ounces Pasta Of Choice 250 grams
  • 1/2 cup Baby Spinach packed
  • 1 bunch Basil de-stemmed
  • 1/4 cup Pine Nuts
  • 1/4 cup Walnuts
  • 5 tablespoons Olive Oil
  • 1/2 teaspoon Maple Syrup
  • 1 teaspoon Salt to taste
  • 1/2 small Red Onion diced
  • 1/2 cup Cherry Tomatoes quartered
  • 1 teaspoon Olive Oil
  • 1 teaspoon salt to taste


  • Bring a pot of water to the boil, add a liberal amount of salt to it and cook pasta in water till al dente (according to packaging directions).
  • Whilst pasta is cooking, combine all the Spinach Basil Pesto ingredients in a food processor and process till almost smooth. Taste and season accordingly.
  • To make Cherry Tomato and Red Onion sauté, in a saucepan, heat olive oil up. Add onions and lightly sauté red onion over a low heat until it goes translucent, about 5 minutes. Add cherry tomatoes to the pan and lightly sauté for half a minute, then take entire pan off the heat. Season with salt and pepper.
  • Once pasta is cooked, drain and set the cooking water aside. Combine drained pasta with Basil Spinach Pesto and add a little amount of the reserved cooking water to loosen the pesto up. Toss well to combine.
  • Serve topped with Cherry Tomato and Red Onion sauté.


Serving: 1servingCalories: 281kcalCarbohydrates: 5gProtein: 3gFat: 29gSaturated Fat: 3gSodium: 1169mgPotassium: 173mgFiber: 1gSugar: 2gVitamin A: 552IUVitamin C: 7mgCalcium: 23mgIron: 1mg
Keyword healthy pesto pasta, vegan pesto pasta
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