If you love the taste of basil, then this bright green Basil Pasta will blow your mind! Made with blanched basil, olive oil, & garlic, this pasta is like a smoother, easier pesto!
I love few things more than the sweet flavor of basil! Sometimes, making a pesto feels like a daunting amount of work, so this basil pasta is the perfect solution!
The basil oil sauce is vegan and gluten-free using fresh basil, garlic, pasta water, and salt. Pair the sauce with your favorite regular or gluten-free pasta. See my post on Healthy Pasta Alternatives for substitution ideas!
Why you'll love this recipe
- Bright Green! Blanching the basil brings out all of the bright green color.
- Easier than pesto - No need to chop garlic, buy pine nuts, or juice lemons!
- Full of flavor - Despite being made from few ingredients, this basil pasta is divine!
What you need for this recipe
Ingredients and Substitutions:
- Pasta - Any kind of pasta will work! I prefer long pasta for this dish, but short is fine too. Sub with gluten-free pasta if desired.
- Basil - FRESH basil leaves only. Do not substitute.
- Garlic - I used whole garlic cloves, but garlic powder could work if necessary.
- Olive Oil - Try to use a high quality, flavorful olive oil. I don't recommend substituting with another type of oil.
How to make this recipe
Step 1: Prepare Ingredients
Begin by bringing two large pots of water to a boil.
In one pot, salt the water heavily, and cook the pasta according to box instructions. Drain pasta and reserve pasta water.
In the other pot, add 1 teaspoon salt and peeled, whole or sliced in half garlic cloves once simmering.
Prepare an ice bath by filling a bowl with ice cubes and water.
Step 2: Make the Sauce
Once the second pot of water is rapidly boiling, add your fresh basil to the pot and cook for about 30 seconds, until bright green.
Strain or use a spider to remove the basil and garlic, then immediately place into ice bath.
Let the ingredients sit in the ice bath until cool to the touch. Then remove and squeeze out as mush excess water as possible.
In a blender, add the garlic, basil, and olive oil. Blend until smooth.
Add up to ¼ cup of pasta water as needed while blending, adding 1 tablespoon at a time.
Step 3: Finishing Touches
In a mixing bowl, add the cooked pasta and the basil oil sauce.
Mix to combine and season with salt as needed.
Serve hot and enjoy.
Expert Tips and Tricks
- Start small when adding pasta water. I used a ¼ cup in this recipe, which created a very loose sauce. If you prefer a tighter sauce, use less pasta water.
- Enough salt is necessary for this basil pasta! Don't shy away!
- Fresh basil is absolutely necessary. Do not substitute with dried basil or any other type of basil.
Recipe FAQs
Basil can absolutely be eaten raw. However, I prefer the blanching and shocking method for this recipe as it ensures brightness of color and balanced flavor.
Since this pasta uses basil oil, it will only keep for about 2-4 days when stored in an airtight container in the refrigerator. Oil may solidify if cooled.
This recipe would go great with some added protein of choice, parmesan cheese (vegan or real dairy, or even some red pepper flakes on top! Save any leftover basil oil for a salad dressing!
Related Recipes
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Vegan Basil Pasta
Equipment
- 1 Blender or immersion blender
- 2 Large Pots
Ingredients
- 4 oz Spaghetti or Linguini
- 1 1.25oz pack Fresh basil large stems removed
- 3 cloves Garlic sliced in half
- ⅓ cup Olive oil
- Salt
- ¼ cup Pasta water or less
Instructions
- Begin by bringing two large pots of water to a boil.
- In one pot, salt the water heavily, and cook the pasta according to box instructions. Drain pasta and reserve pasta water.
- In the other pot, add 1 teaspoon salt and peeled, whole or sliced in half garlic cloves once simmering.
- Prepare an ice bath by filling a bowl with ice cubes and water.
- Once the second pot of water is rapidly boiling, add your fresh basil to the pot and cook for about 30 seconds, until bright green.
- Strain or use a spider to remove the basil and garlic, then immediately place into ice bath.
- Let the ingredients sit in the ice bath until cool to the touch. Then remove and squeeze out as mush excess water as possible.
- In a blender, add the garlic, basil, and olive oil. Blend until smooth.
- Add up to ¼ cup of pasta water as needed while blending, adding 1 tablespoon at a time.
- In a mixing bowl, add the cooked pasta and the basil oil sauce.
- Mix to combine and season with salt as needed.
Notes
- Start small when adding pasta water. I used a ¼ cup in this recipe, which created a very loose sauce. If you prefer a tighter sauce, use less pasta water.
- Enough salt is necessary for this recipe! Don't shy away!
- Fresh basil is absolutely necessary. Do not substitute with dried basil or any other type of basil.
- Since this pasta uses basil oil, it will only keep for about 2-4 days when stored in an airtight container in the refrigerator. Oil may solidify if cooled.
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