Description
Looking for a fresh, vibrant, and effortless dinner idea? Look no further than this irresistible Vegan Arugula Pesto Parmesan Pasta!
Ingredients
Scale
Pesto Sauce Ingredients:
- ½ cup [raw] cashews *
- 2 oz. fresh baby arugula (2 packed cups) *
- 2 Tablespoons lemon juice
- 1 teaspoon red wine vinegar
- ¼ cup low-sodium vegetable broth *
- ¼ cup water
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 ½ teaspoons garlic powder
- ¼ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- Cooked pasta (of choice)
Toppings:
Instructions
- Cook the pasta according to package directions.
- Place the cashews into a small bowl, cover with boiling water, allow to soak for 15 minutes, then discard the water.
- Place the soaked and drained cashews into a high-speed blender along with all the remaining Pesto Sauce Ingredients. Blend on high until smooth and emulsified, occasionally scrape down the sides.
- Plate the hot pasta in a bowl, pour some of the Pesto Sauce over top of the hot pasta and mix well, then serve topped with a generous sprinkle of Vegan Parmesan Cheese.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 (1.5 Cups)