It’s a filling meal on its own, but it also pairs well with Crispy Baked Tofu or Easy Grilled Chicken. Just 8 ingredients and 30 minutes required. Let us show you how it’s done!
Origin of Pesto
Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. It’s thought to have evolved from a 13th-century garlic-based sauce called aggiadda or from the tradition of using aromatic herbs in the Middle Ages. The first written recipe for pesto was from Giovanni Battista Ratto in his 19th-century work The Genoese cuisine. This recipe was a mix of garlic, basil, and cheese (source). For this pasta, we’ve infused the flavors of pesto into a creamy, plant-based sauce.
How to Make Creamy Vegan Pesto Pasta
This 30-minute recipe starts with cooking pasta (choose your favorite type!) and (optionally) roasting cherry tomatoes for a pop of color and sweetness. A creamy, cashew-based sauce comes together in minutes while the pasta and tomatoes are cooking. Simply blend up raw cashews with vegan pesto essentials including basil, garlic, lemon juice, nutritional yeast, and salt. We add spinach for a pop of color and nutrition, plus water to help it blend together. Then pour the vibrant green sauce over the cooked pasta, (optionally) top with the roasted tomatoes, fresh basil, and vegan parmesan cheese, and dig in! We hope you LOVE this pesto pasta! It’s:CreamySatisfyingVibrantQuick & easy& SO delicious! It’s an easy weeknight meal on its own or paired with Crispy Baked Tofu or Easy Grilled Chicken. It would also pair nicely with salads, including our Heirloom Tomato Panzanella Salad, Chickpea Caesar Salad, or Simple Green Salad with Lemon Vinaigrette.
More Plant-Based Pasta Recipes
Creamy Vegan Pink Pasta (30 Minutes!) Roasted Broccoli Pasta with Hemp Pesto (V/GF) Creamy Vegan White Pasta with Summer Vegetables Sun-Dried Tomato Pesto Pasta (Vegan + GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
