Vegan Cashew Pesto Pasta Salad Recipe
This Vegan Cashew Pesto Pasta Salad is a vibrant, flavorful dish combining creamy cashew-based pesto with wholesome pasta, roasted red peppers, sundried tomatoes, and toasted sunflower seeds. Perfect for a light lunch or a refreshing side, this salad offers a satisfying plant-based meal packed with fresh herbs and textures.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
For the Pesto
- ½ bunch basil
- 75 g olive oil
- 75 g cashews, roasted
- Handful wild rocket
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
For the Pasta
- 300 g uncooked pasta
- 2 roasted red peppers, diced
- 100 g sundried tomatoes, drained and quartered
- 50 g wild rocket (arugula)
- 30 g 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 al dente according to the package instructions, approximately 10 minutes.
- Make the Pesto. While the pasta cooks, place basil, olive oil, roasted cashews, wild rocket, nutritional yeast, and salt into a food processor. Blitz on high speed for 1-2 minutes until smooth and creamy.
- Combine Pasta and Pesto. Reserve one cup of pasta cooking water, then drain the pasta and allow it to cool slightly. Return the pasta to the pot and stir in the pesto until the pasta is fully coated. Add reserved pasta water gradually as needed to loosen the sauce and achieve desired consistency.
- Add Vegetables and Seeds. Stir in the diced roasted red peppers, quartered sundried tomatoes, wild rocket, and toasted sunflower seeds into the pasta mixture to combine evenly.
- Season and Serve. Adjust seasoning with salt and pepper to taste. Serve the salad topped with extra wild rocket for a fresh, peppery finish.
Notes
- Use gluten-free pasta if you want to make this recipe gluten free.
- Roasted red peppers can be homemade by roasting fresh red peppers or purchased pre-roasted jarred peppers.
- To toast sunflower seeds, dry roast them in a pan over medium heat until golden and fragrant, about 3-5 minutes.
- Keep some pasta water reserved as it helps to loosen the pesto and bind it better with the pasta.
- This salad can be served chilled or at room temperature making it great for meal prep or picnics.
- For a nuttier pesto, you can substitute cashews with walnuts or pine nuts if preferred.
Find it online: https://mealsbykate.com/vegan-cashew-pesto-pasta-salad-recipe/
