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Vegan Pesto Pasta with Cranberries

This easy vegan pesto pasta with cranberries comes together in just 15 minutes.  The red and green together make it festive in the winter; however, it's great all year round!
Course Main Course
Cuisine Italian
Keyword dairy free condiment, dairy free main course, dairy free recipes, dairy free sauces
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 servings
Calories 679kcal
Author LarishaBernard

Ingredients

  • 1 lb pasta (we used rigatoni in the photos, any will work)
  • 2 cups spinach
  • 1/2 cup walnuts
  • 1/4 cup vegan parmesan cheese (click link for homemade or use store bought)
  • 3 tbsp olive oil (more if needed 1 tsp at a time)
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1/8 tsp sea salt
  • 1/8 tsp pepper
  • 2/3 cup dried cranberries (more as desired)
  • Optional: More Vegan Parmesan for topping

Instructions

  • Start by bringing a pot of salted water to boiling. Once boiling add pasta and cook according to instructions. 
  • Add all remaining ingredients, except dried cranberries, into a food processor or high powdered blender. 
  • Blend, scraping down as necessary, until desired consistency. 
  • When pasta is cooked, drain it.
  • Stir in the pesto sauce until well combined and then add in the dried cranberries. 
  • Top with more vegan parmesan if desired. Serve.

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
*If you truly want a smooth texture, you may be better off using a high powdered blender as it gets much more smooth and creamy.  
*Can be Top 8 Allergen Free, see post above. 

Nutrition

Serving: 1serving | Calories: 679kcal | Carbohydrates: 105g | Protein: 18g | Fat: 22g | Saturated Fat: 3g | Sodium: 93mg | Potassium: 401mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1407IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg