Serves: 2 | Prepping Time: ~ 30 mins. |
Nutrition Information (per serving)
- Calories: 374 kcal
- Carbs: 88.2g.
- Fat: 27.8g.
- Protein: 30.8g.
- Fiber: 13.7g.
- Sugar: 6.5g.
- [200 g.] 2 cups whole wheat pasta
- [100 g.] 1 cup raw cashews (unsalted)
- [45 g.] ¼ cup black olives
- [40 g.] 4 tbsp. nutritional yeast
- 5 sundried tomatoes
- ¼ cup water
- Basil leaves
- Nutritional yeast
Total number of groceries: 5
- Cover the cashews with water in a small bowl and let them sit for 4 hours. Drain the cashews after soaking and make sure no water is left. Alternatively, for a shorter soaking time, put the cashews for 15 minutes in very hot water (not boiling).
- Cook the pasta according to package instructions and set it aside afterwards,
- Add the soaked cashews, olives, nutritional yeast, sundried tomatoes and water to a highspeed blender.
- Blend into a smooth mixture and scrape down the sides of the blender container if necessary.
- Transfer the blended pesto to a piping bag, divide the cooked pasta between 2 plates and add half of the pesto to each plate. Without a piping bag, add the pesto to the pot with pasta and stir thoroughly before serving.
- Serve with the optional basil leaves, sprinkle some extra nutritional yeast on top of the pasta and enjoy!
- Store the pasta pesto in the fridge, using an airtight container and consume within 3 days. Store the pasta pesto in the freezer, for a maximum of 30 days and thaw at room temperature. The pasta pesto can be eaten cold or reheated in a microwave.
Check out our plant-based cookbooks HERE!
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Plant-Based High-Protein Cookbook: Nutrition Guide With 90+ Delicious Recipes (Including 30-Day Meal Plan)
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