Vegan Pesto Pasta

An easy and delicious pesto pasta tossed with tomatoes, cashew pesto and olive oil and is a vegan, gluten-free, loaded with proteins.

Vegan Pesto Pasta

An easy and delicious pesto pasta tossed with tomatoes, cashew pesto and olive oil and is a vegan, gluten-free, loaded with proteins.
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Course: Main Course
Cuisine: Italian
Servings: 3
Calories: 324kcal

Ingredients

  • 8 ounces pasta or spaghetti
  • 1/2 cup homemade Vegan Cashew Pesto
  • 2 tablespoons olive oil
  • 2 tablespoons reserved pasta water
  • 1 cup cherry tomatoes sliced
  • 1/2 teaspoon kosher salt
  • Vegan cheese to top

Instructions

  • Make the Vegan Cashew Pesto. Heat a pot of salted water to a boil. Add the pasta and cook until al dente, checking for doneness a few minutes before the package instructions indicate. Drain, making sure to reserve 1/4 cup of the pasta water.
  • When the pasta is done, drain it and return it to the pot. Add the pesto, olive oil, reserved pasta water, sliced cherry tomatoes and 1/4 teaspoon kosher salt, and stir.
  • Top with desired cheese and Serve immediately.

Notes

Lifestyle Medical MD
In our programs, we encourage a whole-food, plant-based lifestyle. We encourage a diet that
not only helps with weight loss but decreases the risk of disease. The emphasis is on a
balanced diet that includes a variety of nutrient-rich, minimally processed vegetables, fruits,
whole grains, beans and legumes, and nuts and seeds.

Nutrition

Serving: 338g | Sodium: 22.3mg | Fiber: 3.6g | Calories: 324kcal | Saturated Fat: 1.8g | Fat: 13.8g | Protein: 8.1g | Carbohydrates: 42.3g
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