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tagliatelle with vegan rocket pesto

Tagliatelle with vegan rocket pesto

Making your own pesto takes just minutes and tastes amazing. Try making my vegan rocket pesto with tagliatelle for a quick and delicious dinner.
Course Main Course
Cuisine Italian, Vegan
Keyword rocket pesto
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 557kcal
Author Cook Veggielicious


  • 150 g tagliatelle dried tagliatelle should be vegan but check the ingredients
  • 50 g rocket (arugula) leaves washed and roughly chopped
  • 30 g pine nuts plus a small handful for serving
  • 1 clove garlic crushed
  • 2 tablespoons olive oil or more until you have the desired consistency
  • 2 tablespoons nutritional yeast
  • ½ lemon juiced, or to taste
  • pinch salt or more, to taste


  • Bring a large pot of boiling water to the boil and cook the tagliatelle according to the packet instructions.
  • Place the pesto ingredients - apart from the lemon juice - in a blender or food processor and pulse until broken down. Season to taste with lemon juice and salt.
  • If serving with extra pine nuts, lightly toast them in a dry frying pan for a couple of minutes. Stir often to prevent them from burning.
  • Once cooked drain the pasta and stir through the rocket pesto, heating gently.
  • Sprinkle over the toasted pine nuts and serve immediately.


Calories: 557kcal | Carbohydrates: 62g | Protein: 17g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 24mg | Potassium: 558mg | Fiber: 6g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg