Description
Vegan Pesto Cavatappi is a creamy, dairy-free pasta made with fresh basil, soaked cashews, nutritional yeast, and bright lemon. This plant-based comfort dish delivers rich flavor and vibrant color in under 30 minutes.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup raw cashews, soaked 15 minutes
- 1/4 cup nutritional yeast
- 3 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 12 oz cavatappi pasta
- 1 cup cherry tomatoes, halved
- 2 tablespoons pine nuts (optional garnish)
- Fresh basil leaves for garnish
Instructions
1. Soak cashews in warm water for 15 minutes, then drain.
2. Bring a large pot of salted water to a boil and cook cavatappi until just shy of al dente. Reserve 1/2 cup pasta water before draining.
3. In a food processor, pulse basil, soaked cashews, nutritional yeast, and garlic until roughly chopped.
4. With processor running, drizzle in olive oil and lemon juice until smooth and creamy. Season with salt and pepper.
5. Return drained pasta to pot over low heat. Add pesto and 2–3 tablespoons reserved pasta water.
6. Toss vigorously until sauce coats pasta evenly and finishes cooking.
7. Fold in cherry tomatoes and warm through for 30 seconds.
8. Garnish with pine nuts and fresh basil. Serve immediately.
Notes
- Do not over-process basil to avoid bitterness.
- Always reserve pasta water to create a silky sauce.
- For nut-free version, use sunflower seeds or silken tofu.
- Pesto can be stored up to 1 week refrigerated with olive oil on top.
- Freeze pesto in ice cube trays for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan pesto cavatappi, dairy-free pesto pasta, plant-based pasta recipe, vegan basil pesto