Description
This Vegan Pesto Pasta is a vibrant, flavorful dish featuring a creamy pesto sauce made from fresh basil, arugula, pine nuts, and cashew parmesan. Tossed with your choice of pasta and peas, it’s a satisfying, dairy-free meal perfect for a quick lunch or dinner.
Ingredients
Pasta
- 12 ounces pasta of choice (gluten free recommended)
- 1 cup peas
Sauce
- 2 cups fresh basil
- 2 cups arugula
- ½ cup olive oil
- 1 cup pine nuts
- 2-3 large cloves garlic
- 1-2 tablespoons lemon juice
- ⅓ cup cashew parmesan (see recipe)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Prepare Pesto Sauce: While the pasta cooks, add basil, arugula, olive oil, pine nuts, garlic, lemon juice, cashew parmesan, salt, and black pepper to a food processor or blender. Process the ingredients until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
- Toss Pasta with Sauce: Drain the cooked pasta and immediately add the prepared pesto sauce. Toss thoroughly to ensure the pasta is evenly coated.
- Add Peas: Mix in the peas and allow them to defrost with the heat of the pasta, which will warm them through.
- Serve: Plate the pesto pasta and garnish with additional cashew parmesan and fresh chopped basil if desired. Enjoy your delicious vegan meal!
Notes
- Do not omit olive oil as it is crucial for the sauce’s flavor and texture. You may substitute half the oil with water or vegetable broth if preferred, but not entirely replace it.
- Pine nuts provide a classic nutty pesto flavor, but feel free to substitute with almonds, cashews, or other nuts for variety.
