Homemade Vegan Farfalle Pasta with Pesto

Pre-pasta pondering: I’ve been thinking a lot about the sense of fulfillment. I think that happiness and the sense of fulfillment run parallel to each other, but they are not one in the same. I can be happy but still feel the need to do something more – to be in touch with something bigger than myself. In regards to happiness, I’ve found the best way to be happy is to be grateful. In regards to fulfillment, the path seems to be a bit different. I take mental note of the times when I have a strong sense of fulfillment, as well as those opposing moments in which uninvited anxiety (to do or feel something more) seeps in. It’s when I get too comfortable that I start to feel trapped, stagnant and unfulfilled (but still grateful). I feel fulfilled during or after times that I have done something out of my comfort zone, done something physically exerting or when I have experienced something completely new. I’ve found that these experiences are the same ones that present amazing opportunities to become more in tune with myself and connect with other people.

I started making homemade pasta before I chose to stop eating eggs. So originally, I was making pasta using an organic egg and unbleached, all-purpose flour. When I decided to switch to an eggless pasta, I was a little worried about whether or not my friends and family would still enjoy it. I’m happy to say that my friends and family not only loved the eggless pasta – they prefer it!

This dish does take a bit of prep time, but it’s definitely worth the work. You don’t even need a pasta maker!

Homemade healthy vegan farfalle pasta recipe Homemade healthy vegan farfalle pasta recipe Homemade healthy vegan farfalle pasta recipe

Homemade Vegan Farfalle Pasta with Pesto

Course Main Course
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people


For the pesto

  • 1/2 cup olive oil
  • 1 1/4 cup walnuts
  • 1.5 grams basil (about 2 bunches)
  • salt (to taste)
  • 5 garlic cloves
  • 1/3 cup pine nuts (for topping)

For the Vegan Farfalle Pasta

  • 2 cups semolina flour
  • 1 cup unbleached all-purpose flour
  • 1 cup hot water


  1. Put the semolina and the all-purpose flour in a food processor and blend until combined.

  2. While the food processor is running, slowly add in the water. Let the food processor run until one giant dough ball has formed. 

  3. Remove the dough ball and flatten it out into a 1/2 inch circle. Slice the circle into quarters and cover with a tea towel. Let rest for 15 min. 

  4. While the dough is resting, put all of the pesto ingredients into a food processor. (You may need to rinse/wipe the remaining dough out of your food processor.) Blend until well-combined. Add extra oil (you can also use water) if you’d like your pesto to be more smooth and adjust salt to taste. 

  5. Lightly flour a cutting board, or flat surface, with semolina flour. When dough is done resting, roll out each quarter, one at a time, into a thin sheet - the thinner the better. Cut pasta into desired shape. For farfalle, cut dough into rectangles and pinch each one in the middle. I used a fancy roller to make the textured edges, but you can just use a sharp knife. Move your cut pasta pieces onto a lightly floured surface.

  6. Heat large pot of water to a rolling boil.

  7. Add pasta to boiling water and boil for 3 minutes or until al dente. Make sure to drain your pasta immediately after it’s done boiling. 

  8. In a small, dry pan over medium heat, toast pine nuts until golden brown.

  9. Divide pasta and pesto into two bowls and top with toasted pine nuts.

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