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

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€


  • Food processor
  • microplane


  • 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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