Rigatoni w Parsley Walnut Pesto [vegan]

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. You can double the recipe and freeze half for garden fresh flavour all winter.

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


  • 2 cups (75g) fresh parsley
  • 1 cup (40g) fresh spinach
  • Heaping 1/3 cup (50g) raw walnut halves
  • 1/2 tsp sea salt
  • 1 clove garlic peeled
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast
  • 350 g Rigatoni pasta uncooked


  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.

Recipe Notes

You can double the amount of pesto and freeze it for later use. Alternatively, you can make the pesto a day of head of time- place it in a bowl then top with a thin layer of olive oil. Cover and store in the fridge until you're ready to use it.  Any type of pasta can be used with this recipe.

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.