Easy Homemade Vegan Spaghetti Genovese with Fresh Basil & Oregano (Dairy-Free)

2 週間前

Inspired by: @cico777

Craving a taste of the Italian Riviera without the dairy? This easy, homemade Vegan Spaghetti Genovese recipe is your answer! Packed with the aromatic freshness of basil and a hint of oregano, this plant-based pasta dish is a delicious and satisfying meal that comes together quickly. It’s perfect for busy weeknights, special occasions, or whenever you need a burst of vibrant flavor.

Many of us grew up loving the fragrant notes of basil and oregano, just like cico777, who shared their love for these herbs in vegan cooking. This recipe captures that nostalgic aroma, transforming classic Genovese flavors into a wholesome, dairy-free experience. Whether you're a seasoned vegan or just exploring plant-based options, this recipe proves that rich, authentic Italian taste is easily achievable for everyone.

A vibrant plate of vegan spaghetti Genovese, adorned with fresh basil leaves and a sprinkle of oregano.

Why You'll Love This Vegan Genovese Recipe

This recipe is designed for maximum flavor with minimal fuss, making it an ideal choice for healthy weeknight dinners. It's naturally dairy-free and egg-free, and can easily be made gluten-free by choosing the right pasta. You'll be amazed at how quickly you can whip up this rich, herbaceous sauce from scratch, offering a healthier, more ethical alternative to traditional pesto. Enjoy the comfort of Italian classics, reimagined for a plant-based lifestyle.

Ingredients

Yields: 2-3 servings Prep time: 10 minutes Cook time: 15 minutes

For the Vegan Pesto:

2 cups fresh basil leaves, packed
1/4 cup pine nuts
2 cloves garlic, peeled
1/4 cup nutritional yeast
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 cup extra virgin olive oil
1/2 teaspoon oregano

For the Pasta:

8 oz (225g) spaghetti or your favorite pasta
Water, for boiling pasta

Equipment You'll Need

Large pot
Food processor or blender
Measuring cups and spoons

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
Prepare the Pesto: While the pasta cooks, combine the fresh basil leaves, pine nuts, garlic, nutritional yeast, salt, black pepper, and oregano in a food processor or blender.
Blend the Pesto: With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth, vibrant green pesto forms. Scrape down the sides as needed.
Combine Pasta and Pesto: Drain the cooked spaghetti. Transfer it back to the large pot. Add the prepared vegan pesto.
Achieve Perfect Consistency: Add a tablespoon or two of the reserved pasta water to the pot and toss well. Continue adding pasta water, one tablespoon at a time, until the sauce coats the spaghetti beautifully and reaches your desired consistency.
Serve: Serve immediately, garnished with extra fresh basil leaves or a sprinkle of oregano if desired. Enjoy your homemade, delicious Vegan Spaghetti Genovese!

Variations and Adaptations

Gluten-Free: Simply use your favorite gluten-free spaghetti or pasta alternative. The pesto is naturally gluten-free!
Nut-Free Pesto: If you have a nut allergy, substitute the pine nuts with 1/4 cup of sunflower seeds or pepitas. Toasting them lightly beforehand can enhance their flavor.
Add Veggies: For an extra nutritional boost, toss in some sautéed cherry tomatoes, spinach, or steamed green beans along with the pesto.
Protein Punch: Stir in a can of drained and rinsed cannellini beans or chickpeas for added plant-based protein.
Spicy Kick: A pinch of red pepper flakes blended into the pesto or sprinkled on top will add a delightful heat.

Tips & Hacks

Don't Overcook Your Pesto: Over-processing the pesto can make it bitter or dull its vibrant green color. Blend just until smooth and combined.
The Power of Pasta Water: That starchy reserved pasta water is key! It helps emulsify the sauce, making it incredibly creamy and allowing it to cling perfectly to your spaghetti.
Store Leftover Pesto: If you have extra pesto, store it in an airtight container in the refrigerator for up to 5-7 days. To prevent browning, pour a thin layer of olive oil over the top before sealing. You can also freeze it in ice cube trays for longer storage.

Ready to try this flavorful vegan Italian classic? Whip up a batch tonight and let us know what you think! Share your photos and tag abillion on social media – we love seeing your delicious creations!