Vegan garden herb pesto with cashew parmesan
A 'cheesy' vegan spin on pesto pasta!
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Chef Jason Parsons shares a delicious pesto pasta recipe with a vegan cheese that you can make from home — or anywhere!
Ingredients
2 cups
vegan pasta gluten free penne
1 cup
herb pesto
3/4
cashew parmesan
2 cups
vegetable ribbons (carrots, asparagus , zucchini)
1/2 cup
sun dried tomatoes
Herb Pesto
2 cups
fresh herbs
1 clove
garlic
1/2 cup
olive oil
2 tsp
pine nuts
Cashew Parmesan
3/4 cup
cashews
3 tsp
nutritional yeast
1/4 tsp
garlic powder
3/4 tsp
sea salt
Instructions
Pesto Method: Simply blend all the ingredients until smooth a set aside.
Cashew Parmesan Method: Using a food processor, combine all the ingredients until a crumb texture. Remove and set aside.
- Cook the vegan pasta in salted boiling water
- Once cooked remove and place in a pan with a generous serving of the pesto (If the pesto is too thick you can add a bit more olive oil to create more of a sauce texture)
- Then add in the vegetable ribbons and sundried tomatoes.
- When warm through, season with salt, pepper and serve.
- Garnish with cauliflower parmesan and fresh herbs.