5-ingredient Pasta Tomato Pesto

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5-ingredient Pasta Tomato Pesto

Cook Time30 mins
Total Time40 mins
Course: Main Course
Keyword: oil-free, soy-free, vegan
Servings: 4
Calories: 333kcal
Author: J. Plants


  • 200 g. | 2 cups Whole wheat pasta uncooked
  • 100 g. | 1 cup Cashews raw, unsalted
  • 45 g. | ¼ cup Black olives
  • 40 g. | ¼ cup Nutritional yeast
  • 5 Sundried tomatoes
  • 60 ml | ¼ cup Water


  • 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.


Calories: 333kcal | Carbohydrates: 44.1g | Protein: 15.4g | Fat: 13.9g | Fiber: 6.85g | Sugar: 3.25g


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