Green Pasta with Cashew Pesto

Green pasta with cashew pesto is a delicious, creamy, and nutritious dish that brings a vibrant color to your plate. This dish is perfect for those who love plant-based meals without compromising on flavor. The cashew pesto adds a rich, nutty, and slightly sweet taste, making it a perfect alternative to traditional basil pesto.

This homemade pasta dish is easy to prepare and can be customized to suit different dietary preferences. Whether you follow a vegan diet or simply want a new way to enjoy pasta, this recipe will surely satisfy your taste buds. Let’s explore how to make this delectable green pasta with cashew pesto from scratch.

Ingredients for Green Pasta with Cashew Pesto

For the Cashew Pesto:

1 cup raw cashews (soaked for 2 hours or overnight)
2 cups fresh basil leaves
1 cup fresh spinach (for extra green color)
2 cloves garlic
1/4 cup nutritional yeast (or grated Parmesan for non-vegan option)
1/4 cup extra virgin olive oil
Juice of 1 lemon
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup water (adjust for desired consistency)

And For the Green Pasta:

12 oz pasta of choice (penne, spaghetti, or fettuccine)
1 cup fresh peas (optional)
1 cup zucchini, thinly sliced
1/2 teaspoon chili flakes (optional for spice)
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 teaspoon salt
1/4 cup chopped parsley for garnish

Instructions for Green Pasta with Cashew Pesto

1: Preparing the Cashew Pesto

Soak the Cashews: If you haven’t already, soak the cashews in water for at least 2 hours or overnight for a creamier texture.
Blend the Ingredients: In a food processor or high-speed blender, add soaked cashews, basil, spinach, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper.
Adjust Consistency: Blend until smooth, adding water gradually to reach the desired creamy consistency.
Taste and Adjust: Adjust seasoning as needed, adding more lemon juice for acidity or nutritional yeast for a cheesy flavor.

2: Cooking the Pasta

Boil Water: Bring a large pot of salted water to a boil.
Cook Pasta: Add pasta and cook according to package instructions until al dente.
Blanch Peas: In the last two minutes of boiling, add fresh peas if using.
Drain and Reserve Water: Drain pasta and peas, reserving 1/2 cup of pasta water.

3: Sautéing Vegetables

Heat Oil: In a large pan, heat olive oil over medium heat.
Sauté Zucchini: Add zucchini slices and cook for 3-4 minutes until tender.
Season: Sprinkle with salt, black pepper, and chili flakes (if using).

4: Combining Everything

Mix Pasta and Pesto: Add cooked pasta to the pan with sautéed zucchini.
Add Cashew Pesto: Pour the prepared cashew pesto over the pasta.
Loosen with Pasta Water: Add a little reserved pasta water to make the sauce smoother and coat the pasta evenly.
Toss Everything Together: Stir well to combine and heat for another 2 minutes.

Step 5: Garnishing and Serving

Sprinkle Parsley: Add freshly chopped parsley for a burst of freshness.
Serve Hot: Enjoy immediately with extra nutritional yeast or grated cheese.

Why This Green Pasta with Cashew Pesto Works

Creamy Without Dairy: The cashew pesto is naturally creamy and flavorful without needing dairy products.
Nutrient-Dense: With fresh basil, spinach, and cashews, this dish is packed with vitamins and minerals.
Quick and Easy: Ready in under 30 minutes, making it a great option for busy weeknights.
Customizable: Add other vegetables like asparagus, bell peppers, or mushrooms for variation.
Vegan and Gluten-Free Option: Use gluten-free pasta for a fully plant-based and gluten-free meal.

Nutritional Information (Per Serving) Green Pasta with Cashew Pesto

Calories: 420 kcal
Protein: 12g
Carbohydrates: 48g
Fat: 22g
Fiber: 6g
Sodium: 320mg
Sugar: 4g

FAQs

Can I Make This Recipe Ahead of Time?

Yes! You can make the cashew pesto ahead and store it in the refrigerator for up to 5 days.

Can I Use Other Nuts Instead of Cashews?

Absolutely! Try almonds, walnuts, or pine nuts as a substitute.

How Do I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce.

Can I Add Protein to This Dish?

Yes, grilled tofu, chickpeas, or even chicken can be added for extra protein.

Conclusion

Green pasta with cashew pesto is an easy, nutritious, and delicious meal perfect for any occasion. This dish is packed with fresh flavors, creamy textures, and health benefits. Whether you are vegan, vegetarian, or just love trying new pasta recipes, this one is a must-try. Enjoy your homemade green pasta with a creamy cashew pesto sauce!