This Cashew Kale Pesto Pasta bowl is the easiest and most delicious way to chill out with some comfort food that still makes you feel amazing. It's plant-based, gluten-free, vegan, dairy-free and takes just 5 minutes to make with pre-made pasta. I've tried this over zucchini noodles sweet potato noodles, rice noodles and chickpea pasta and the results is always something truly delicious. I personally love it with microgreens and watermelon radish or just on it's own! This pesto has cashews and kale as a base and is just heavenly!

Recipe:

Serves 2

Ingredients:

1 cup cooked pasta of your choice

1 big handful of the microgreens of your choice

1 watermelon radish, sliced

a dash of sesame seeds

1 big handful fresh basil

1 small handful fresh kale leaves

Juice of 2 lemons

1 tsp nutritional yeast

3 cloves garlic

2/3 cup olive oil

A sash of salt

Directions:

For the pesto, just put the cashews and the remaining ingredients through sea salt into a blender or food processor and blend for about a minute, or until smooth. Add the pesto on top of the pasta. You might have extra pesto depending on how much you’d like in your pasta. Just store whatever remains in an airtight container in the fridge for up to 5 days.

Stir the desired amount of pesto in with the cooked pasta, place on a bed of microgreens with radish and sesame seeds to top.

Cashew Kale Pesto Pasta Bowl

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Author:

copina co

This Cashew Kale Pesto Pasta bowl is the easiest and most delicious way to chill out with some comfort food that still makes you feel amazing. It's plant-based, gluten-free, vegan, dairy-free and takes just 5 minutes to make with pre-made pasta. I've tried this over zucchini noodles sweet potato noodles, rice noodles and chickpea pasta and the results is always something truly delicious. I personally love it with microgreens and watermelon radish or just on it's own! This pesto has cashews and kale as a base and is just heavenly!

Ingredients

• 1 cup cooked pasta of your choice
• 1 big handful of the microgreens of your choice
• 1 watermelon radish, sliced
• a dash of sesame seeds
• 1 big handful fresh basil
• 1 small handful fresh kale leaves
• Juice of 2 lemons
• 1 tsp nutritional yeast
• 3 cloves garlic
• 2/3 cup olive oil
• A sash of salt

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Directions

1. For the pesto, just put the cashews and the remaining ingredients through sea salt into a blender or food processor and blend for about a minute, or until smooth. Add the pesto on top of the pasta. You might have extra pesto depending on how much you’d like in your pasta. Just store whatever remains in an airtight container in the fridge for up to 5 days.

2. Stir the desired amount of pesto in with the cooked pasta, place on a bed of microgreens with radish and sesame seeds to top.