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A bowl of pasta tossed with kale cashew basil pesto.

Vegan Kale Cashew and Basil Pesto Pasta

Print Recipe
Vegan Kale Cashew and Basil Pesto Pasta is a fun twist on traditional pesto. The kale pesto is bright and fresh - made with only a few plant-based ingredients, this pesto is dairy-free and oil-free. Ready in just 20 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 82
Author Elizabeth

Equipment

Ingredients

  • 1 Cup Roughly Chopped Stemmed Kale
  • 1 Cup Packed Fresh Basil
  • ⅓ Cup Raw Cashews
  • 2 Tablespoons Nutritional Yeast
  • ½ Teaspoon Salt
  • 2 Tablespoons Lemon Juice
  • 8-12 Ounces Pasta of Choice

Instructions

  • Make the pesto. Blend the kale, basil, cashews, nutritional yeast, and salt in a food processor. With the processor running, pour in the lemon juice to achieve a paste consistency.
  • Cook the pasta according to the package directions. Drain and rinse well.
  • Transfer the pasta to a bowl and toss with the pesto, stirring evenly to coat. Enjoy!

Notes

**Nutrition information is for the pesto only, and does not include pasta.

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 301mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1990IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 1mg