Creamy Vegan Pesto Pasta
Ingredients
Roasted tomatoes
- 2-3 cups cherry tomatoes, halved
- 1 Tbsp olive oil
- 1 healthy pinch sea salt
Pasta
- Water (for boiling)
- Salt (for seasoning water)
- 12 oz. dry pasta (for gluten-free, we like Jovial or Trader Joe’s Brown Rice Quinoa Fusilli // use a chickpea or other legume-based pasta for more protein)
Creamy pesto sauce
- 2/3 cup raw cashews*
- 2/3 cup water
- 1 cup tightly packed fresh basil, large stems removed
- 2 cups loosely packed fresh spinach
- 1 large clove garlic, peeled
- 1 1/2 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- 1/2 tsp sea salt
For serving
- Vegan Parmesan Cheese (or store-bought)
- Freshly chopped basil
Preparation
Roasted tomatoes
Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Add the halved cherry tomatoes and drizzle with olive oil and toss to coat.
Arrange tomatoes cut side down, sprinkle with salt, and roast for 25-30 minutes until the tomatoes are tender and the skins have shriveled slightly.
Pasta
Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot.
Bring to a boil.
Once boiling, add pasta, stir, and set a timer according to your pasta package instructions.
Pesto sauce
Meanwhile, to a high-speed blender, add cashews, water, basil, spinach, garlic, lemon juice, nutritional yeast, and salt.
Blend on high until smooth and no bits of cashew remain — about 1 minute.
Taste and adjust as needed, adding more lemon juice for brightness, cashews for richness, nutritional yeast for savory notes, or salt to taste.
Assembly
Test pasta for doneness.
When it’s ready, drain the pasta and rinse under cold water until it’s warm but no longer steaming.
Return the pasta to the pot (off the heat) and add in the basil pesto sauce.
Stir to coat, but avoid heating as the sauce will lose its bright green color.
Divide between serving bowls and garnish with roasted tomatoes, vegan parmesan cheese, and freshly chopped basil (all optional).
