When I think of summer pasta dishes, Pesto Pasta is always at the front of my mind. Is there anything more delicious than noodles tossed in fresh basil pesto and topped with crunchy cherry tomatoes? I’m drooling just thinking about it!
Pesto is one of the easiest things to veganize, in my opinion. Just swap out the parm for some nooch and BAM! Easy and fresh vegan pesto. Try it out and let me know what you think!
Yield: 6
Simple & Vegan Fresh Pesto Pasta
Prep time: 10 MCook time: 10 MTotal time: 20 M
Ingredients:
- 8 oz pasta, cooked (I find that spiral-shaped pasta like Fusilli, Rotini, and Cavatappi work best with this recipe)
- 1 cup fresh basil
- 1 cup spinach
- 1/2 cup raw cashews
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- 1 tsp minced garlic
- 1 tsp lemon juice
- salt, to taste
Instructions:
- Add all pesto ingredients to a high-speed blender or food processor.
- Pulse on a high setting, scraping the sides of the blender every so often to ensure even combination.
- Toss pasta in pesto. Serve warm with sliced cherry tomatoes, if desired.