Vegan Pasta with Pistachio Pesto & Mushrooms

Pasta dishes will probably be one of our favorite dishes forever. You can vary them however you like, you're always full and happy afterward, and usually, they are ready in under 30 minutes. Win, Win, Win, if you're asking us!

Today, we're going to show you another simple pasta dish with pesto, which we made special with a few tricks. On the one hand, we've mixed pistachios into the pesto, which are a bit more expensive than other nuts but bring a great taste to the dish. We also sautéed fresh mushrooms and topped it with vegan parmesan, so you will get a propper-filled bowl of fresh ingredients and many flavors. Check more of our pasta dishes.

Vegan Pasta with Pistachio Pesto & Mushrooms

4 servings
30 minutes


  • 500 g short pasta

pistachio cream

  • 125 ml olive oil
  • 75 g pistachios (without shell, chopped)
  • 15 g fresh basil
  • 15 g nutritional yeast
  • 50 g pecans
  • 1 clove of garlic
  • 1/2 lemon (juice)
  • salt & pepper


  • 2 tbsp olive oil
  • 1 onion
  • 1 clove of garlic
  • 200 g fresh mushroom
  • 100 g of fresh shiitake
  • salt & pepper
  • optional: 2 sprigs of thyme


  • fresh tomatoes
  • olive oil
  • pecans
  • vegan parmesan cheese (recipe on the blog)


Preparing the Pistachio Pesto

  1. Peel the garlic clove, wash the basil, halve the lemon and squeeze out the juice.
  2. Put all ingredients for pistachio pesto in a blender and process to a pesto. Season to taste and add more olive oil if needed.
  3. Bring a pot of salted water to a boil and cook the pasta according to the packaging instruction. Store some pasta water and then mix the pesto with the pasta. Whisk with olive oil and pasta water until creamy.

Roasting the mushrooms

  1. Clean the mushrooms with a damp cloth and cut back the stems as needed.
  2. Peel and dice the onion and garlic.
  3. Heat a pan with olive oil and sauté the onion and garlic. Add mushrooms until they roast nicely.
  4. Season with salt and pepper and add thyme sprigs (optional)
  5. Serve the pasta with mushrooms, fresh tomatoes, pecans, chopped pistachios, and vegan parmesan.

Vegan Parmesan Cheese

150 g (5.5 oz) vegan parmesan cheese
5 minutes


  • 100 g (3.5 oz) cashews
  • 50 g (2 oz) chopped almonds
  • 3 tbsp nutritional yeast
  • 1 tsp sea salt
  • 0.5 tsp garlic powder


  1. Add all ingredients to a food processor and mix until you get fine crumbles. No worries, in case there should be bigger chunks left, that just makes your vegan parmesan a bit crunchy.
  2. Store in an airtight container or jar and sprinkle on top of your pasta dishes or mix it into your pesto.
Zucker ↦ Jagdwurst Donut
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Zucker&Jagdwurst is our vegan food blog.
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