Jenné Claiborne shares this vegan pea pesto pasta recipe from her cookbook, Sweet Potato Soul.
recipe 
yields
Serves 4
2 tablespoons kosher salt
8 ounces gemelli, or your favorite short or long pasta
2 cups frozen green peas, plus more for garnish (optional)
1 cup fresh basil leaves, plus more for garnish (optional)
½ cup fresh mint leaves
2 tablespoons nutritional yeast
1 tablespoon mellow (white) miso
1 tablespoon fresh lemon juice
1 large garlic clove, peeled but whole
1 teaspoon sea salt, plus more to taste
¼ cup extra-virgin olive oil
Freshly ground black pepper
Ingredients
steps
- Bring a pot of water to a boil and add salt. Add pasta and cook al dente according to package directions.
- Meanwhile, steam or microwave peas until bright green and thawed, about 3 minutes if steaming. If microwaving, follow directions on the bag.
- Transfer peas to a food processor along with basil, mint, nutritional yeast, miso, lemon juice, garlic, and sea salt. Pulse to combine. With the machine running, pour in olive oil and blend until creamy. Pesto can be as thin or chunky as you’d like, as long as all of the ingredients are well mixed.
- Drain pasta and return it to pot. Toss with pea pesto. Season to taste with sea salt and black pepper and garnish with basil and peas, if desired. Serve hot.
Date Published: 06.20.25
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Recipe adapted from
Sweet Potato Soul Vegan Vibes: 100 Soulful Plant-Based Recipes for Healthy Everyday Meals by Jenné Claiborne (Rodale Books, 2025)
