Easy Vegan Cashew Basil Pesto Pasta (High-Protein Chickpea Fusili)
Make this Easy Vegan Cashew Basil Pesto Pasta with chickpea fusili! A creamy, dairy-free pesto sauce made in the food processor, paired with vegan bacon, spinach, and toasted breadcrumbs.
Ingredients
- 12 oz chickpea fusili pasta or any gluten-free pasta
- ½ cup raw cashews soaked in hot water for 20 minutes, drained
- 2 cups fresh basil leaves packed
- 2 cloves garlic
- 3 tablespoons nutritional yeast or vegan parmesan cheese
- 3 tablespoons lemon juice freshly squeezed
- ⅓ cup extra virgin olive oil
- ¼ –½ cup cold water or a splash of pasta water, as needed
- ½ teaspoon black pepper
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon red pepper flakes optional, for heat
- 4 strips vegan bacon such as Thrilling Foods, chopped
- 2 cups spinach leaves
- ½ cup toasted breadcrumbs for topping
Instructions
Cook the pasta
- Boil 12 oz chickpea fusili in a large pot of water with salt. Cook according to package directions until al dente. Reserve a bit of pasta water, then drain and set aside.
Blend the pesto
- In a food processor, combine ½ cup soaked cashews, 2 cups fresh basil, 2 garlic cloves, 3 tablespoon nutritional yeast, 3 tablespoon lemon juice, ⅓ cup olive oil, ½ teaspoon black pepper, and ½ teaspoon kosher salt. Blend until smooth, adding ¼–½ cup cold water or bit of pasta water for a creamier texture.
Crisp the vegan bacon
- In a skillet over medium heat, sauté 4 strips chopped vegan bacon until crispy. Add 2 cups spinach leaves and cook until just wilted.
Toss everything together
- Add the cooked pasta to the skillet. Pour in the dairy-free pesto sauce and toss until evenly coated, adding extra pasta water if needed.
Finish and serve
- Top with ½ cup toasted breadcrumbs, extra nutritional yeast, and a pinch of red pepper flakes. Serve warm or chilled as a pesto pasta salad.