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Vegan Pasta Pesto Spaghetti with hazelnuts, sweet pea and miso on a fork over a plate.
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5 from 2 votes

Vegan Pasta Pesto with Hazelnuts, Peas and Miso

A super easy vegan pasta pesto that's insanely healthy, gluten free and dairy free. It's ready in 15 minutes making this an easy and delicious weeknight meal.
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 people
Cost $10/ 7€


  • 80 g frozen peas Or fresh peas + 1 ice cube
  • 60 g hazelnuts peeled
  • 150 g baby spinach washed
  • 1 clove garlic peeled
  • 100 g olive oil extra virgin, the best quality you can find
  • 1 whole lemon zest only with a microplane
  • 2 tbsp white miso
  • ½ tsp black pepper freshly cracked
  • ¼ tsp sea salt
  • 150 g spaghetti dried


  • Toast the hazelnuts in the oven for about 8 minutes at 375°F/190°C. Let this cool completely. 
  • Using a food processor, blend everything together except for the toasted hazelnuts. Don't overblend, just until a sauce is made.
    All the ingredients in the food processor ready to blend.
  • Next add the cooled, toasted hazelnuts and pulse a couple of times to combine. The consistency of the pesto should spread nicely on toast. 
    The finished pesto in the food processor.
  • Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to package instructions or until al dente.
  • Add 6 tbsp of the pesto to a pan and allow to temper while the spaghetti cooks but don't heat directly. You can always add more pesto later if you want a stronger flavour.
  • Once the pasta is cooked, add to the pesto and toss. Add 1-2 ladles of hot pasta water until a nice sauce consistency is achieved. Serve right away and garnish with chopped toasted hazelnuts, fresh black pepper and a glug of olive oil on top. Enjoy!
    Vegan Pasta Pesto Spaghetti with hazelnuts, sweet pea and miso on a fork over a plate.
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