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Home » Rigatoni with Parsley Walnut Pesto [vegan]

September 22, 2018

Rigatoni with Parsley Walnut Pesto [vegan]

This vegan parsley walnut pesto pasta is simple to make and full or super fresh flavours. Parsley, spinach and walnuts add an earthy depth of flavour and loads of nutrition.

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an overhead image of a bowl of vegan parsley walnut pesto on rigatoni noodles on a white stone surface.
an overhead image of two bowl of pesto pasta on a white stone surface.
a small child with a basket of parsley in a garden.
an overhead close up of a bunch of walnut halves on a white surface.
a double image of garlic and salt on the left and processed pesto in a food processor on the right image.
a small child with a basket of parsley in a garden.

Autumn has arrived and it with, cooler weather, warm sweaters and cozy meals.  In the garden, several plants are being cleared to make room for  fall and winter crops which, in turn, will also give the early autumn plants some room for the remainder of the season…not that there is much room back there.

Last year we nurtured a second hand parsley plant which didn’t fair so well after transplanting. It eventually died and became compost.  Anyway, this year we were surprised by several patches of volunteer parsley popping up here and there thanks to last years sacrifice.

Parsley is doing very well, needless to say, and it has filled up almost every gap in the beds! No complaints though, I love the stuff and Connor loves having free reign to pluck as much as he wants.

an overhead close up image of a bowl of vegan parsley walnut pesto pasta on a white stone surface.

Vegan Parsley Walnut Pesto

Given the amount of ‘garnish’ we have floating about, it seems appropriate to share this recipe for my vegan parsley walnut pesto . Really, parsley deserves more credit than ‘garnish status’ – it’s the epitome of fresh taste, plus it’s very nutritious.

I love to prominently feature parsley in salads, smoothies and in this case, pesto…slathered over rigatoni noodles (my favourite).  Walnuts add a soft earthly flavour and omega threes to this recipe, and fresh spinach adds a little extra nutrition to this already super green savory toss. This take on traditional pesto, contains nutritional yeast in place of the Parmesan to give that robust cheese flavour. You’ll love it.

This vegan parsley walnut pesto can easily be doubled as well. Give it a go!

a close up ¾ angle shot of a bowl of pesto pasta on a white stone surface.
a overhead shot of a bowl of Rigatoni with pesto with a fork.
5 from 5 votes
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Rigatoni with Parsley Walnut Pesto [vegan]

This vegan parsley walnut pesto is slathered onto rigatoni noodles for a simple meal full or super fresh flavours. Walnuts and spinach add an earthy depth of flavour.

Course Main Course
Cuisine American, Italian
Keyword parsley, Pasta, pesto, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 651 kcal
Author Heidi Richter

Ingredients

  • 2 cups (75g) fresh parsley
  • 1 cup (40g) fresh spinach
  • Heaping ⅓ cup (50g) raw walnut halves
  • ½ tsp sea salt
  • 1 clove garlic peeled
  • ½ cup olive oil
  • ¼ cup nutritional yeast
  • 350 g Rigatoni pasta uncooked

Instructions

  1. In a food processor, or high speed blender, combine all ingredients except the pasta, and blend on high until well combined and the mixture reaches a fairly smooth puree. Stop the machine and scrape down the sides to ensure everything is incorporated evenly.
  2. Cook pasta as per package directions, drain and then place back in the cooking pot. Stir in the pesto and serve.

Nutrition Facts
Rigatoni with Parsley Walnut Pesto [vegan]
Amount Per Serving (1 serving)
Calories 651 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 5g31%
Sodium 320mg14%
Potassium 501mg14%
Carbohydrates 70g23%
Fiber 5g21%
Sugar 3g3%
Protein 15g30%
Vitamin A 3230IU65%
Vitamin C 42mg51%
Calcium 77mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

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About Heidi Richter

Heidi is the recipe developer, food photographer, and organic gardener behind The Simple Green. She fuels her passion for food, gardening and photography with copious amounts of matcha tea.

Previous Post: « Vegan Gluten-free Maple Almond Cookies
Next Post: Baked Apples with Easy Oat Streusel [vegan] »

Reader Interactions

Comments

  1. Steve says

    September 23, 2018 at 5:30 am

    5 stars
    You can make this for me anytime xo

    Reply
    • Heidi Richter says

      September 24, 2018 at 6:31 pm

      Anytime xo

      Reply
  2. Karen says

    September 24, 2018 at 5:51 pm

    This is exactly the kind of pasta bowl I could fall in love with. Simple and beautiful!

    Reply
    • Heidi Richter says

      September 24, 2018 at 6:30 pm

      I’m so glad you like it, Karen 🙂 Let me know if you give it a try!

      Reply
  3. Amy says

    January 13, 2019 at 6:45 pm

    5 stars
    Oh my word. This is so delicious! I am enjoying it at this very moment. Thank you!

    Reply
    • Heidi Richter says

      January 14, 2019 at 2:07 am

      Ah, you are so welcome! I’m so happy to hear that you love it, Amy 🙂

      Reply
  4. Heidy says

    January 30, 2020 at 4:47 pm

    5 stars
    Dear Heidi
    This awesome recipe was chosen to be featured on my blog with your permission–I loved your recipe for Rigatoni with Parsley Walnut Pesto! Stay tuned for publishing info!

    Reply
    • Heidi Richter says

      January 30, 2020 at 6:34 pm

      Thank you so much, Heidy!

      Reply
  5. Fashion Styles says

    November 04, 2020 at 9:53 am

    5 stars
    great recipe altogether, you simply gained a brand new reader.

    Reply

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