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Creamy Pesto Pasta With Nut Cheese

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It’s cheesy in a nutty kind of way. An absolute favorite of mine and very popular with people who are transitioning to the plant-based diet. You can make this with regular or gluten-free pasta. This dish is topped with nut cheese, making it a vegan dish.

In case you haven’t noticed with my recipe posts, I’m a huge fan of simple, fresh, and tasty. This is one of those dishes that is fast and yummy!  Even though it may look like a lot of steps, don’t let that stop you. Most of it is just mixing the ingredients in a food processor or blender. If you’re in need of one, I recommend the Vitamix Blender. You can help support this site by purchasing it through our online store. If you’re gluten-free use your favorite gluten-free pasta, it tastes just as good.

Creamy Pesto Pasta With Nut Cheese

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 506.52
This is one of those dishes that is fast and yummy!  Even though it may look like a lot of steps, don’t let that stop you. Most of it is just mixing the ingredients in a food processor or blender.

Ingredients

Pasta Ingredients

  • Spaghetti noodles (try this vegan organic gluten-free spaghetti)
  • Corn (1-2 ears of fresh cooked corn)
  • 1 cup grape tomatoes

Vegan Pesto

  • 1 cup of raw soaked cashews (soak at least 4 or boil them for 15 minutes or pine nuts (raw, unsoaked))
  • 1/2 cup fresh basil leaves (a handful)
  • Sea salt (to taste)
  • 1-2 cloves garlic
  • 1-2 tablespoons olive oil
  • 1-2 lemons (juice to taste)

Nut Cheese Ingredients

  • 1 cup unsoaked cashews
  • Chili Flakes (to taste; optional)
  • 1 garlic clove
  • Sea salt (to taste)

Instructions 

Directions for Vegan Pesto Sauce

  • Soak your cashews earlier in the day or overnight in a bowl that allows the water to just cover them
  • Once cashews are ready, should be soft, rinse and place in food processor
  • Add garlic cloves, olive oil, basil and a bit of sea salt
  • Drizzle in teaspoons of hot water as needed to make the pesto the right consistency
  • Chop in food processor until consistency is smooth, set aside

Directions for Nut Cheese

  • Place un-soaked cashews in food processor
  • Add garlic clove and mix contents is crumbly and similar consistency to parmesan cheese
  • Sprinkle with sea salt and chili flakes (for a spicy kick)
  • Fluff with fork, set aside

Directions for Pesto Pasta

  • Boil noodles per package directions, drain
  • Over low heat, mix in the Pesto mixture
  • Add grape tomatoes
  • Add cooked corn
  • Toss and serve
  • Squeeze a little lemon over the top and drizzle with Nut Cheese and top with a few leaves of fresh basil
Author: Phoebe Chongchua
Calories: 506.52kcal

Nutrition

Sodium: 185.19mg | Calcium: 44.19mg | Vitamin C: 11.88mg | Vitamin A: 118.19IU | Sugar: 5.91g | Fiber: 3.59g | Potassium: 575.24mg | Calories: 506.52kcal | Fat: 35.82g | Protein: 13.52g | Carbohydrates: 39.45g | Iron: 4.61mg
Author

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at ThinkLikeAJournalist.com

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