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    Home » Recipes » Pasta Recipes

    Vegan Basil Pasta

    Published: Apr 21, 2022 by Emily · This post may contain affiliate links.

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    Jump to Recipe Print Recipe

    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!

    green basil pasta in a white bowl with a gold fork on the left.

    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:

    ingredients with labels.
    • 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.

    garlic cloves simmering in water.
    ice bath in a clear bowl.

    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.

    raw basil going into hot water.
    cooked basil going 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.

    all sauce ingredients in a blender cup.
    blended green basil sauce in clear cup.

    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.

    pouring basil sauce into cooked pasta in a clear bowl.
    mixed pasta in sauce in a clear mixing bowl.

    Mix to combine and season with salt as needed.

    Serve hot and enjoy.

    close up of green basil pasta in a white bowl.

    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

    Can you eat basil raw?

    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.

    How long does Basil Pasta last?

    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.

    What can I add to basil pasta?

    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

    • Vegan Pasta with Green Sauce
    • Green Goddess Pasta Salad (Vegan)
    • Vegan Garlic Scape Basil Pesto
    • Creamy Tomato Pasta With Coconut Milk

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    Vegan Basil Pasta

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2 people
    Calories: 425kcal
    Author: Emily

    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.

    Nutrition

    Calories: 425kcal | Carbohydrates: 22.5g | Protein: 3.8g | Fat: 36.5g | Saturated Fat: 5g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 26.3g | Sodium: 1.5mg | Potassium: 22.1mg | Fiber: 1.1g | Sugar: 1g | Vitamin A: 1.3IU | Vitamin C: 2.7mg | Calcium: 1.1mg | Iron: 6.7mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Pasta Recipes

    • Cottage Cheese Pasta with Tomatoes
    • Creamy Gochujang Pasta (15 Minutes!)
    • Bucatini Pomodoro (Traditional Italian)
    • Penne al Salmone (with Fresh Salmon)

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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