I grew up crazy for pasta and, to be honest, pesto wasn’t a usual thing in my home – but I had friends with Italian grandparents and they made this on the regular. So I had to set out to tackle how to make plant-based pesto pasta and I think I’ve got a winner.
The pesto recipe on our site is dairy-free. Instead you use soaked cashews to add to the creamy factor while using nutritional yeast to help with some of that much desired cheesy flavour. The nutritional information at the bottom includes the pesto.
Here I’ve just used a package of pasta along with some broccoli, black beans, and kalamata olives. Super simple and what’s great is as long as you soak the cashews in advance you can literally make the pesto while the pasta cooks. It’s that fast and simple.
Now that you know how to make plant-based pesto pasta you’ll always have a quick week-night meal in your pocket. It’s loved by everyone in our family, kids included. Smash it into your face tonight!
How to Make Plant-Based Pesto Pasta
Description
Here’s how to make plant-based pesto pasta as a simple one-pot weeknight meal. Dairy free but high on delicious!
Ingredients
Instructions
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To start off you’ll want some of our Plant-Based Pesto, so make that while you’re boiling your water.
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Once the water is boiling add a pinch of salt and cook the pasta according to the package directions. When you've got 2-3 minutes of cooking left add in the broccoli to cook alongside.
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Drain the pasta and add back to the pot. Dump in the pesto and olives and stir until evenly mixed.
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Plate and smash into your face. It’s THAT easy!
Servings 6
- Amount Per Serving
- Calories 457kcal
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 0.69g4%
- Sodium 183mg8%
- Potassium 297mg9%
- Total Carbohydrate 87.5g30%
- Dietary Fiber 14.7g59%
- Sugars 1.1g
- Protein 22.1g45%
- Calcium 8 mg
- Iron 41 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
