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Fresh and peppery, this vegan pesto pasta made with arugula and basil packs a flavorful punch. It's a delicious alternative to the typical white pasta recipes with the substitution of lentil pasta for added protein.
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5 from 5 votes

Vegan Pesto Pasta

Fresh and peppery, this vegan pesto pasta made with arugula and basil packs a flavorful punch. It's a delicious alternative to the typical white pasta recipes with the substitution of lentil pasta for added protein.
Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: Italian
Keyword: vegan pesto pasta
Servings: 8
Calories: 283kcal
Author: Alison Corey

Ingredients

  • 1 cup fresh basil
  • 1 cup arugula
  • 1/4 cup extra virgin olive oil
  • 1/3 cup raw unsalted cashews
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 16 ounces lentil rotini pasta 2 (8 oz) packages
  • 1/4 cup yellow and orange peppers diced
  • 1 roma tomato diced

Instructions

  • Combine basil, arugula, olive oil, cashews, garlic, salt and pepper in a food processor. Blend until smooth (about 2 minutes).
  • Bring 4 quarts of water to a boil in a large pot. Add 1 tsp of salt to water if desired. When water comes to a boil, add both 8 oz packages of the rotini lentil pasta. Cook for 8-10 minutes. Drain pasta and transfer back to pot.
  • Stir in pesto until well combined. Add diced yellow and orange peppers, and tomato.

Nutrition

Calories: 283kcal | Carbohydrates: 34g | Protein: 15g | Fat: 13g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 82mg | Fiber: 8g | Sugar: 6g | Vitamin A: 291IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 6mg