Vegan CPK Pesto Cream Penne Recipe
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.
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!