Vegan Creamy Pesto Chickpea Pasta (Print View)

Vibrant pasta salad with creamy vegan pesto, chickpeas, arugula, and fresh veggies for a flavorful protein boost.

# Components:

→ Pasta

01 - 10 oz short pasta such as fusilli or penne

→ Creamy Vegan Pesto

02 - 2 cups fresh basil leaves
03 - 1/2 cup raw cashews, soaked 1 hour and drained
04 - 2 tablespoons nutritional yeast
05 - 2 cloves garlic
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup extra virgin olive oil
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 teaspoon salt
10 - Freshly ground black pepper to taste

→ Salad

11 - 1 can (14 oz) chickpeas, drained and rinsed
12 - 3 cups fresh arugula
13 - 3.5 oz cherry tomatoes, halved
14 - 1/2 small red onion, thinly sliced
15 - 1 small cucumber, diced

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold water until completely cooled.
02 - While pasta cooks, combine basil, soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper in a blender or food processor. Blend until smooth and creamy, scraping sides as needed. Season to taste.
03 - In a large mixing bowl, combine cooled pasta, chickpeas, arugula, cherry tomatoes, red onion, and cucumber.
04 - Pour creamy pesto over salad mixture and toss thoroughly until all ingredients are evenly coated.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as desired.
06 - Serve immediately for optimal freshness, or refrigerate for 30 minutes to develop deeper flavors.

# Expert Advice:

01 -
  • The cashew pesto is so silky you'll forget there's no cream involved, and it clings to every piece of pasta perfectly.
  • Packed with plant protein from chickpeas and nutritional yeast, so it keeps you satisfied without any heaviness.
  • Ready in 30 minutes flat, which means you can make it on a Tuesday night without stress.
02 -
  • Soak your cashews for a full hour before blending or you'll end up with bits rather than silk, and that changes everything about the texture.
  • Cold pasta is your friend here—warm pasta will wilt the arugula and make the whole thing feel less fresh and alive.
03 -
  • Soak your cashews in hot water if you're short on time and need them soft in 15 minutes instead of waiting an hour.
  • Make the pesto ahead and store it in a glass jar in the fridge for up to four days—it actually gets deeper and more interesting as it sits.
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