Vegan Basil Pasta
Elevate your pasta night with this creamy and vibrant Vegan Basil Pasta! Bursting with the fresh flavors of basil, garlic, and tangy lemon, this plant-based recipe is both satisfying and simple to make. The luscious sauce, made from blended soaked cashews and nutritional yeast, lends a velvety, dairy-free richness, while blistered cherry tomatoes add a pop of sweetness. Ready in just 35 minutes, this wholesome dish is perfect for busy weeknights yet impressive enough for guests. Serve it warm and garnish with extra fresh basil for a restaurant-worthy finish. Whether you're vegan or just craving a flavorful, healthy meal, this pasta is bound to become a favorite!
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Recipe Information
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
Instructions
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.
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.
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.
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.
Add the drained pasta to the sauté pan with the tomatoes. Pour the basil sauce over the pasta and toss to coat evenly.
Tear or roughly chop the remaining basil leaves and add them to the pasta. Toss everything together to combine and heat through.
Serve the vegan basil pasta warm, garnished with extra fresh basil leaves if desired.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 16.0 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
