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Bowl filled with vegan pesto handkerchief pasta, fork in the foreground

Quick Handkerchief Pasta (Fazzoletti) & Vegan Pesto

  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x


Broken lasagna noodles smothered in vegan pesto are a shortcut for Italian “silk handkerchief” pasta. Mushrooms & zucchini make it perfect for spring!




  • 1 box lasagna noodles
  • 1 zucchini, sliced
  • 6 baby bella mushrooms, sliced

Creamy Vegan Pesto

  • 7oz butter beans, drained & rinsed
  • 3 cups kale
  • 2 cups fresh basil
  • 1 clove garlic
  • 3/4 cup pine nuts
  • 3/4 cup nutritional yeast
  • 1/2 cup olive oil
  • salt & pepper, to taste


  1. Fill a large pot with salted water. Bring to a boil.
  2. Add lasagna noodles, breaking them into 4-5 pieces as you add them.
  3. While the pasta cooks, add all pesto ingredients (except olive oil) in a food processor or high-speed blender. Turn processor on, and slowly drizzle olive oil until the mixture has just begun to blend smoothly.
  4. When the pasta is nearly al dente, drain most of the pasta water, reserving about 1 cup in the pot.
  5. Set the lasagna aside in a bowl.
  6. Add mushrooms and zucchini to the pot with a drizzle of olive oil. Saute until just softened (about 5 minutes).
  7. Return the lasagna noodles to the pot. Add pesto. Stir and heat through.
  8. Serve immediately.


This recipe is vegan & vegetarian.

Leftovers: Store leftovers in an air-tight container in the refrigerator for up to 3 days. Before reheating, an extra drizzle of olive oil will help rehydrate the noodles.

  • Category: Pasta
  • Cuisine: Italian


  • Calories: 704
  • Sugar: 4.1g
  • Sodium: 52mg
  • Fat: 37.6g
  • Saturated Fat: 4g
  • Carbohydrates: 74.5g
  • Fiber: 14.9g
  • Protein: 30.1g
  • Cholesterol: 0mg

Keywords: vegan pesto, handkerchief pasta, vegan pasta