Vegan Pesto Pasta (GF Option)
This pasta has an amazing taste thanks to my incredible vegan pesto. It's a great option for occasions when you want to make an impression on somebody with a delicious vegan lunch or dinner but also keep it rather simple. You can add some vegetable of choice, like green peas, broccoli, asparagus, avocado or cherry tomatoes. Top with a sprinkle of delicious cashew parmesan.
Ingredients
- 1 batch vegan pesto
- 300 g fusilli pasta gluten free if needed
- 1 tbsp salt for cooking the pasta
- 3 tbsp cashew parmesan
- fresh basil leaves
Instructions
- Make vegan
pesto. Set aside. - Make cashew parmesan. Transfer to a small bowl and set aside.
- Boil 3L of water in a larger pot then add 1 tbsp of salt and pasta into the boiling water. Wait until it starts boiling again then turn the heat to medium and cook per instructions on the pasta box.
- Discard the pasta water, put cooked pasta back in a pot along with vegan pesto. Mix well. Return the pot on the warm turned-off stove and leave it for a minute or two so the pesto gets warm.
- Remove the pot from the warm stove. Divide between three bowls. Top with a sprinkle of cashew parmesan (you may have some of it left) and decorate with fresh basil leaves.
Notes
*You could also add some vegetable of choice to the pasta, like green peas, broccoli, asparagus (I would suggest to cook or steam the vegetables and not roast them), avocado or cherry tomatoes. Just have in mind that adding a vegetable will dilute the sauce a little bit.
Nutrition
Serving: 1 servingCalories: 987kcalCarbohydrates: 88gProtein: 23gFat: 65gSaturated Fat: 7gPolyunsaturated Fat: 19gMonounsaturated Fat: 31gSodium: 636mgFiber: 6gSugar: 6g
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