While the water is heating and the pasta is cooking, make the pesto (if not using prepared) and prepare the toppings,
Make the Pesto
Add the nuts and garlic to a blender or food processor. This mini food processor is my favorite tool for pesto. Run on high until very finely chopped.
Add the vegan cheese (best if grated with a microplane) and run to combine.
Add the basil and oil. Run on high until it forms a paste.
Add 2 pinches salt and run for a few seconds. Taste. Depending on the saltiness of your vegan cheese, you may need to add more. Add a pinch or 2 at a time.
Mix ⅓ c of the pesto with the yogurt.
When the pasta is cooked to al dente, ladle out 1/2 cup of the water into a measuring cup. Drain the remaining water.
Put the drained pasta back into the pot. Add the pesto/yogurt mixture and just 1/4 cup of the pasta water. Stir over very low heat until the pasta is coated. If the sauce seems too thick, add a little more pasta water.
Dip a spoon into the sauce and taste. Add a pinch or 2 of salt, if needed and pepper, if desired.
Plate the pasta and top with chopped tomato and basil and your other favorite toppings.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.