Vegan Cashew Pesto Pasta Salad Recipe
This Vegan Cashew Pesto Pasta Salad is a vibrant and flavorful dish combining creamy cashew-based pesto with al dente pasta, roasted red peppers, sundried tomatoes, wild rocket, and toasted sunflower seeds. Perfect for a light lunch or a refreshing side, it offers a delicious plant-based twist on traditional pesto pasta, packed with wholesome ingredients and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
For the Pesto
- ½ bunch basil
- 75 g (2.6 oz) olive oil
- 75 g (2.6 oz) cashews, roasted
- Handful wild rocket
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
For the Pasta
- 300 g (10.5 oz) uncooked pasta
- 2 roasted red peppers, diced
- 100 g (3.5 oz) sundried tomatoes, drained and quartered
- 50 g (1.7 oz) wild rocket (arugula)
- 30 g (1 ounce) sunflower seeds, toasted
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and salt it generously. Add the pasta and cook it al dente according to the package instructions, usually about 8–10 minutes. This ensures the pasta is tender but still has a firm bite.
- Make the Pesto: While the pasta cooks, place basil, roasted cashews, wild rocket, nutritional yeast, salt, and olive oil into a food processor. Blitz on high speed for 1 to 2 minutes until the mixture is smooth and creamy, forming a rich, green pesto.
- Combine Pasta and Pesto: Reserve a cup of the pasta cooking water before draining the pasta. Return the drained pasta to the pot and stir in the pesto, coating each strand evenly. If the mixture seems too thick, gradually add reserved pasta water until a smooth consistency is reached.
- Add Vegetables and Seeds: Stir in diced roasted red peppers, quartered sundried tomatoes, fresh wild rocket, and toasted sunflower seeds. Mix gently to combine all the ingredients without bruising the delicate greens.
- Season and Serve: Taste the pasta salad and adjust seasoning with salt and pepper as needed. Serve immediately with extra wild rocket on top for a fresh, peppery finish.
Notes
- You can substitute cashews with pine nuts or walnuts if preferred, though it will change the flavor profile slightly.
- For a nuttier pesto, lightly toast the cashews before blending.
- This salad can be served warm or chilled, making it versatile for different occasions.
- Use gluten-free pasta to make this dish gluten free.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Find it online: https://forkvista.com/vegan-cashew-pesto-pasta-salad-recipe/
