Protein-rich pasta tossed with creamy vegan pesto, chickpeas, arugula, cherry tomatoes, and fresh veggies.
# What You'll Need:
→ 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 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
# How To:
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, add basil, drained soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper to a blender or food processor. Blend until smooth and creamy, pausing to scrape down sides as needed. Adjust seasoning to preference.
03 - Transfer cooled pasta to a large mixing bowl. Add chickpeas, arugula, cherry tomatoes, red onion, and cucumber. Mix gently to combine.
04 - Pour creamy pesto over pasta mixture and toss thoroughly until all ingredients are evenly coated.
05 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
06 - Serve immediately for freshest flavor, or refrigerate for 30 minutes to allow flavors to meld.
