Description
This One-Pot Creamy Pesto Pasta is a dairy-free, vegan dish made with a luscious cashew-based sauce, fresh spinach and basil, and cooked all in one pot for a quick, easy, and flavorful meal ready in under 30 minutes.
Ingredients
12 oz pasta of choice (penne, fusilli, or gluten-free)
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup raw cashews (soaked in hot water for 15 minutes)
2 cups fresh spinach
1/2 cup fresh basil leaves
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon salt
2 cups vegetable broth
1 1/2 cups unsweetened plant-based milk (almond or oat)
Black pepper to taste
Cherry tomatoes and pine nuts for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Drain the soaked cashews and add to a blender with spinach, basil, nutritional yeast, lemon juice, salt, and 1/2 cup of the plant-based milk. Blend until smooth and creamy.
- Pour the creamy cashew pesto into the pot with the garlic.
- Stir in the pasta, remaining plant-based milk, and vegetable broth.
- Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Season with black pepper and garnish with cherry tomatoes and toasted pine nuts if desired.
Notes
Swap spinach with kale or arugula for a different flavor.
Add red pepper flakes with the garlic for heat.
Top with crushed walnuts instead of pine nuts if preferred.
Use gluten-free pasta as needed, adjusting cook time accordingly.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of plant-based milk or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
