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| Vegan Cashew Pesto Pasta Recipe |
Do you love pasta but want to try something different from the usual tomato or cheese sauce? Are you looking for a vegan and gluten-free option that is still creamy and satisfying? Do you have a jar of pesto sitting in your fridge that you don't know what to do with?
If you answered yes to any of these questions, then this article is for you. In this article, you will learn how to make a delicious and nutritious green bean pasta with cashew pesto that is vegan, gluten-free, and ready in 30 minutes.
Green bean pasta with cashew pesto is a simple yet flavorful dish that combines whole wheat spaghetti, fresh green beans, creamy cashew pesto sauce, and white beans for extra protein. It's also versatile and adaptable to your preferences and dietary needs. You can use any type of pasta or pesto you like, add more veggies or nuts, or spice it up with some red pepper flakes.
Ready to get started? Let's dive into the ingredients, instructions, tips and variations, and nutritional information of this amazing recipe.
Ingredients
To make this green bean pasta with cashew pesto, you will need the following ingredients:
- Raw cashews: These will be the base of your pesto sauce. Cashews are rich in protein, healthy fats, and minerals. They also create a creamy and cheesy texture when blended with water and lemon juice.
- Fresh basil: This is the star of the pesto sauce. Basil adds a fresh and aromatic flavor that pairs well with pasta. Basil is also a good source of antioxidants, vitamin K, and iron.
- Garlic: This adds some zing and depth to the pesto sauce. Garlic is known for its antibacterial, antiviral, and anti-inflammatory properties.
- Lemon juice: This adds some acidity and brightness to the pesto sauce. Lemon juice also helps to prevent the basil from browning and enhances the flavor of the cashews.
- Nutritional yeast: This is an optional ingredient, but it adds some cheesy and nutty flavor to the pesto sauce. Nutritional yeast is also a great vegan source of vitamin B12, protein, and fiber.
- Olive oil: This helps to thin out the pesto sauce and make it more spreadable. Olive oil is also a healthy fat that can lower cholesterol and blood pressure.
- Salt and pepper: These are essential for seasoning the pesto sauce and bringing out its flavors.
- Whole wheat spaghetti: This is the pasta of choice for this recipe, but you can use any type of pasta you like. Whole wheat spaghetti is higher in fiber, protein, and minerals than regular white pasta.
- Fresh green beans: These add some crunch and color to the dish. Green beans are low in calories but high in vitamin C, vitamin K, and folate.
- White beans: These add some extra protein and creaminess to the dish. White beans are also high in fiber, iron, and magnesium.
Instructions
Making this green bean pasta with cashew pesto is super easy and quick. Here are the steps:
- Prepare the cashews: Place the cashews in a bowl and cover them with boiling water. Let them soak for 30 minutes, then drain them.
- Make the pesto sauce: In a blender or food processor, combine the cashews, basil, garlic, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add some water or olive oil to thin it out.
- Cook the pasta and green beans: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, adding the green beans in the last 2 minutes of cooking. Drain well, reserving some pasta water for later.
- Toss everything together: Return the pasta and green beans to the pot. Add the pesto sauce and white beans and toss to coat everything well. If the sauce is too dry, add some reserved pasta water to loosen it up.
- Serve and enjoy: Transfer the pasta to a large platter or individual plates. Sprinkle some extra parmesan cheese or chopped pistachios on top if desired. Enjoy your green bean pasta with cashew pesto while it's hot or cold.
Tips and Variations
This green bean pasta with cashew pesto is a versatile dish that you can customize to your liking. Here are some tips and variations to try:
- If you don't have cashews, you can use other nuts or seeds such as almonds, walnuts, sunflower seeds, or hemp seeds.
- If you don't have basil, you can use other herbs such as spinach, kale, mint, parsley, or cilantro.
- If you want to make this dish gluten-free, you can use gluten-free pasta or substitute with zucchini noodles or spaghetti squash.
- If you want to make this dish more filling, you can add some grilled chicken, shrimp, tofu, or tempeh on top.
- If you want to spice up this dish, you can add some red pepper flakes, cayenne pepper, or sriracha sauce to the pesto sauce or on top of the pasta.
Nutritional Information
This green bean pasta with cashew pesto is not only delicious but also nutritious. Here are some of the health benefits of this dish:
| Nutrient | Amount per serving |
|---|---|
| Calories | 456 |
| Fat | 24 g |
| Carbohydrates | 51 g |
| Fiber | 11 g |
| Protein | 17 g |
| Vitamin A | 15% DV |
| Vitamin C | 25% DV |
| Vitamin K | 90% DV |
| Iron | 25% DV |
| Magnesium | 30% DV |
Note: This nutritional information is based on one serving (1/6 of the recipe) and is an estimate only. The actual values may vary depending on the ingredients used.
Conclusion
As you can see, green bean pasta with cashew pesto is a simple yet delicious dish that you can whip up in no time. It's vegan, gluten-free, dairy-free, and packed with protein, fiber, and healthy fats. It's also versatile and adaptable to your preferences and dietary needs.
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Thank you for reading and happy cooking!
