If you love the creamy pesto pasta from California Pizza Kitchen, but want a plant-based twist, this Vegan CPK Pesto Cream Penne is for you! It’s rich, indulgent, and made with simple ingredients you can easily find at the grocery store. The pesto cream sauce is silky and flavorful, making this a delicious meal that the whole family will love.
Why You'll Love This Recipe
- Easy & Quick – Comes together in just a couple of minutes for an easy weeknight meal.
- Rich & Creamy – A luscious pesto cream sauce made without dairy.
- Plant-Based & Nutritious – Packed with fresh basil, pine nuts, and olive oil for a satisfying and wholesome dish.
- Customizable – Pair with roasted bell peppers or your favorite plant-based protein.
- Better than Store-Bought – Ditch the store-bought pesto and make your own for fresh herbs flavor!
Other Dishes from your fave chain!!!
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- Vegan Walhalla Pasta Inspired by Outback Steakhouse
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Key Ingredients
Pasta
Use penne cooked to al dente perfection. Reserve some pasta water to help emulsify the sauce.
Vegan Pesto
A mix of fresh basil, pine nuts, pressed garlic, and olive oil blended in a food processor for a homemade touch.
Cashew Cream
A dairy-free alternative to heavy cream, made from blended soaked cashews for a silky texture.
Sun-Dried Tomatoes
Adds a tangy sweetness that complements the creamy sauce beautifully.
Parmesan Cheese Alternative
Use a vegan parmesan cheese for that umami-rich, cheesy flavor.
Seasonings & Enhancers
A sprinkle of black pepper, red pepper flakes, and a splash of white wine for extra depth.
Steps to Make It
- Cook the Pasta – Boil the penne in salted water until al dente. Reserve pasta water, then drain and set aside.
- Make the Vegan Pesto – In a food processor, blend fresh basil, pine nuts, pressed garlic, olive oil, and a pinch of salt until smooth.
- Prepare the Cashew Cream – Blend soaked cashews with water until smooth to mimic heavy cream.
- Sauté & Combine – In a large skillet over medium heat, warm olive oil and sauté sun-dried tomatoes. Stir in the vegan pesto, cashew cream, and a splash of pasta water to create a creamy consistency.
- Toss the Pasta – Add the cooked penne and toss well until coated in the sauce.
- Finish & Serve – Sprinkle with vegan parmesan cheese, black pepper, and fresh basil. Serve hot!
Variations & Substitutions
- Nut-Free Alternative – Use sunflower seeds instead of pine nuts.
- Store-Bought Pesto – If short on time, use store-bought pesto, but check for dairy-free options.
- More Protein – Add roasted chickpeas or tofu for a protein boost.
FAQ
Q: Can I meal prep this dish?
A: Yes! Store leftovers in an airtight container and reheat with a splash of pasta water.
Q: What can I serve with this?
A: It pairs well with roasted bell peppers, a fresh salad, or crusty bread.
Q: Can I use a different type of pasta?
A: Absolutely! Try it with fusilli, spaghetti, or even gluten-free pasta.
Top Tip & Hint
For the best part of this recipe, toast the pine nuts before blending to enhance their nutty flavor.
Enjoy your creamy pesto pasta and bring a taste of California Pizza Kitchen into your kitchen, the vegan way! 🌱🍝
Vegan CPK Pesto Cream Penne Recipe
Ingredients
- 12 oz penne pasta
- 2 cups fresh basil
- ¼ cup pine nuts
- 2 cloves pressed garlic
- ¼ cup olive oil
- ½ cup raw cashews soaked for 2 hours
- ½ cup water for cashew cream
- ½ cup sun-dried tomatoes chopped
- ¼ cup vegan parmesan cheese
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoon white wine
- Salt to taste
- 1 cup reserved pasta water
Instructions
- Cook the Pasta – Boil the penne in salted water until al dente. Reserve pasta water, then drain and set aside.
- Make the Vegan Pesto – In a food processor, blend fresh basil, pine nuts, pressed garlic, olive oil, and a pinch of salt until smooth.
- Prepare the Cashew Cream – Blend soaked cashews with water until smooth to mimic heavy cream.
- Sauté & Combine – In a large skillet over medium heat, warm olive oil and sauté sun-dried tomatoes. Stir in the vegan pesto, cashew cream, and a splash of pasta water to create a creamy consistency.
- Toss the Pasta – Add the cooked penne and toss well until coated in the sauce.
- Finish & Serve – Sprinkle with vegan parmesan cheese, black pepper, and fresh basil. Serve hot!
