Vegan Basil Pasta
Indulge in the creamy, herbaceous delight of Vegan Basil Pasta—a wholesome dish that perfectly blends simplicity with bold, fresh flavors. This recipe features velvety cashew-based basil sauce, infused with the nuttiness of nutritional yeast and a zesty hint of lemon, creating a dairy-free alternative that's as rich as traditional pasta dishes. Juicy blistered cherry tomatoes add a burst of sweetness and balance, while fresh basil elevates every bite with its signature fragrance. Ready in just 35 minutes, this vegan pasta recipe is ideal for busy weeknights or elegant vegan dinner gatherings. Packed with plant-based goodness, it’s a satisfying, guilt-free meal that’s sure to impress. Whether you're a devoted vegan or simply exploring meatless options, this vibrant dish is destined to become a favorite.
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Ingredients
- 250 grams vegan pasta
- 50 grams fresh basil leaves
- 100 grams cashews
- 180 milliliters hot water
- 200 grams cherry tomatoes
- 3 whole garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 liters water for boiling pasta
Directions
Step 1
Begin by soaking the cashews: place the cashews in a bowl and pour over 180 milliliters of hot water. Let this sit for about 10 minutes to soften the cashews.
Step 2
While the cashews are soaking, bring 2 liters of water to a boil in a large pot. Add a pinch of salt and the vegan pasta. Cook according to package instructions until al dente, then drain and set aside.
Step 3
Prepare the basil sauce: In a blender, combine soaked cashews along with their soaking water, half the basil leaves, garlic cloves, lemon juice, nutritional yeast, salt, and black pepper. Blend until smooth and creamy. Adjust the seasoning with more salt or lemon juice to taste if necessary.
Step 4
In a large sauté pan, heat the olive oil over medium heat. Add cherry tomatoes and cook them for about 5 minutes, until they begin to blister and soften.
Step 5
Add the drained pasta to the sauté pan with the tomatoes. Pour the basil sauce over the pasta and toss to coat evenly.
Step 6
Tear or roughly chop the remaining basil leaves and add them to the pasta. Toss everything together to combine and heat through.
Step 7
Serve the vegan basil pasta warm, garnished with extra fresh basil leaves if desired.
Nutrition Facts
| Serving size | (2869.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1402.7 |
| Total Fat 81.6g | 0% |
| Saturated Fat 14.8g | 0% |
| Polyunsaturated Fat 10.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2665.0mg | 0% |
| Total Carbohydrate 141.8g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 16.0g | |
| Protein 43.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 242.3mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 1995.5mg | 0% |
Source of Calories