Simple can be so tasty, with my twist on the classic Pesto.

Here is a 20/30-minute vegan dish. Spaghetti, homemade pesto, and spinach. This is still considered slow food and saves time to spend on other things.

For a classic Pesto, you’ll need basil, pine nuts, garlic, salt, pepper, olive oil, and Parmesan. If I make the classic Pesto I just leave out the Parmesan because I don’t eat cheese. 

Easy Vegan Pesto Spaghetti

Serving Size:
20 / 30 minutes


  • spaghetti ( some spaghetti’s are made with eggs. Make sure to read the labels if you eat plant-based)
  • spinach
  • zucchini
  • basil
  • garlic
  • onion
  • pine nuts
  • olive oil
  • salt
  • pepper


  1. Start with saute onion, garlic, very small cut Zucchini
  2. Steam Broccoli until you taste it is done (I use a Bamboo basket on top of a pan of boiling water)
  3. Combine the fried zucchini and Broccoli with basil, pine nuts and garlic in the food processor until it’s minced, but not liquid
  4. For the Pasta…
    Cook the Spaghetti accordingly to what the package says in the water you used to steam the Brocoli.
  5. Fry onions and garlic in a pan
  6. Add the Pesto shortly so it gets warm
  7. Take it off the fire
  8. mix the Pasta with the sauce
  9. saute the spinach with garlic and some salt and pepper

sometimes I leave a little bit of the Broccoli out of the sauce and it fully to my plate. Or I add some Asperges.

And now we are done with my easy vegan Pesto Spaghetti! Bon apetit or as we say in Surinam… Njang Switi!