Vegan Cashew Pesto Pasta Salad Recipe
A vibrant and flavorful Vegan Cashew Pesto Pasta Salad combining a creamy, nutty cashew basil pesto with roasted red peppers, sundried tomatoes, and fresh wild rocket for a refreshing and nutritious meal perfect for warm days or light lunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-inspired
- 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 Salad
- 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, generously salt it, and cook the pasta al dente according to package instructions, usually around 8-10 minutes. Once cooked, reserve one cup of pasta water before draining the pasta and allowing it to cool slightly.
- Make the Pesto: While the pasta cooks, add the basil, roasted cashews, olive oil, wild rocket, nutritional yeast, and salt to a food processor. Blitz on high for 1-2 minutes until the mixture is smooth and creamy, scraping down the sides if necessary.
- Combine Pasta and Pesto: Return the drained pasta to the pot. Stir in the prepared pesto, mixing thoroughly to coat the pasta. If the pesto seems too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Add Salad Ingredients: Gently fold in the diced roasted red peppers, sundried tomatoes, wild rocket, and toasted sunflower seeds. Mix well to combine all ingredients evenly throughout the pasta.
- Season and Serve: Taste and season with salt and freshly ground black pepper as desired. Serve the pasta salad garnished with extra fresh wild rocket on top for a fresh, peppery finish.
Notes
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Nutritional yeast provides a cheesy flavor while keeping the dish vegan.
- To roast red peppers at home, char them on a grill or under a broiler until the skin blackens, then peel off the skin once cooled.
- Toasted cashews and sunflower seeds add a pleasant crunch and depth of flavor.
- This pasta salad is best served slightly chilled or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Find it online: https://mealoria.com/vegan-cashew-pesto-pasta-salad-recipe/
