Creamy Cashew Pesto Pasta Salad
Creamy Cashew Pesto Pasta Salad
Ingredients
For the Creamy Cashew Pesto
- 1 cup raw cashews, soaked in hot water for 30 minutes or cold water overnight, then drained
- 2 cups fresh basil leaves, packed
- 2 garlic cloves, minced
- 1/4 cup nutritional yeast
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup extra virgin olive oil
- 1/4 cup cold water, plus more as needed
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Pasta Salad
- 12 ounces fusilli pasta, or other short pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 2 cups fresh spinach, roughly chopped, optional
- 1/4 cup pine nuts, toasted, for garnish (optional)
Instructions
- 1
If not already done, soak the raw cashews in hot water for at least 30 minutes, or in cold water overnight. Drain them thoroughly before proceeding.
- 2
Cook the fusilli pasta according to package directions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 15 min
- 3
While the pasta cooks, prepare the creamy cashew pesto. In a food processor, combine the drained cashews, fresh basil leaves, minced garlic, nutritional yeast, lemon juice, extra virgin olive oil, salt, and black pepper. Process until the mixture is smooth and creamy, scraping down the sides as needed. Add the cold water 1 tablespoon at a time until your desired consistency is reached. The pesto should be thick but pourable.
⏱️ 5 min
- 4
Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If using, roughly chop the fresh spinach.
⏱️ 5 min
- 5
In a large mixing bowl, combine the cooled pasta, the prepared vegetables (cherry tomatoes, cucumber, red onion, and spinach if using), and the creamy cashew pesto. Toss gently until all ingredients are evenly coated with the pesto.
⏱️ 3 min
- 6
Taste the pasta salad and adjust seasoning (salt and pepper) if needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Before serving, garnish with toasted pine nuts, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cashew Pesto Pasta Salad
Ingredients
For the Creamy Cashew Pesto
- 1 cup raw cashews, soaked in hot water for 30 minutes or cold water overnight, then drained
- 2 cups fresh basil leaves, packed
- 2 garlic cloves, minced
- 1/4 cup nutritional yeast
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup extra virgin olive oil
- 1/4 cup cold water, plus more as needed
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Pasta Salad
- 12 ounces fusilli pasta, or other short pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 2 cups fresh spinach, roughly chopped, optional
- 1/4 cup pine nuts, toasted, for garnish (optional)
Instructions
- 1
If not already done, soak the raw cashews in hot water for at least 30 minutes, or in cold water overnight. Drain them thoroughly before proceeding.
- 2
Cook the fusilli pasta according to package directions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 15 min - 3
While the pasta cooks, prepare the creamy cashew pesto. In a food processor, combine the drained cashews, fresh basil leaves, minced garlic, nutritional yeast, lemon juice, extra virgin olive oil, salt, and black pepper. Process until the mixture is smooth and creamy, scraping down the sides as needed. Add the cold water 1 tablespoon at a time until your desired consistency is reached. The pesto should be thick but pourable.
⏱️ 5 min - 4
Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If using, roughly chop the fresh spinach.
⏱️ 5 min - 5
In a large mixing bowl, combine the cooled pasta, the prepared vegetables (cherry tomatoes, cucumber, red onion, and spinach if using), and the creamy cashew pesto. Toss gently until all ingredients are evenly coated with the pesto.
⏱️ 3 min - 6
Taste the pasta salad and adjust seasoning (salt and pepper) if needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Before serving, garnish with toasted pine nuts, if desired.