Vegan Cashew Pesto Chickpea Pasta

Health Highlights

This Vegan Cashew Pesto Pasta with Sun-Dried Tomatoes is the answer to your healthy comfort food dreams!

Ingredients

227 gm	Green Lentil Rotini (1 box, I used gluten-free Banza Chickpea Pasta)
1/2 cup	Cashew nuts, raw
1 cup	Basil, fresh (plus more for garnish)
1 clove(s)	Garlic
1 tbsp	Lemon juice
2 tbsp	Avocado oil (or olive oil)
2 tbsp	Water
2 tbsp	Nutritional yeast
1/4 tsp	Salt
1/3 cup	Sun-dried tomatoes
1/4 cup	Water

Prepare pasta according to the directions on the package. Set aside.
Heat a medium pan on the stove top. Once hot, add cashews.
Stir frequently with a spatula until the nuts turn golden brown.
In a blender or food processor, blend toasted cashews, basil, garlic, oil, water, nutritional yeast and salt.
Place sun dried tomatoes on a pan and saute for 1-2 minutes until fragrant.
Add pesto and water to thin down consistency.
Stir in cooked pasta and mix well. Adjust seasoning, sprinkle with basil and nutritional yeast.

Calories 390

Calories from fat 143

Calories from saturated fat 19.7

Total Fat 15.9 g

Saturated Fat 2.2 g

Trans Fat 0

Polyunsaturated Fat 2.3 g

Monounsaturated Fat 9.2 g

Cholesterol 0

Sodium 168 mg

Potassium 430 mg

Total Carbohydrate 45 g

Dietary Fiber 8.4 g

Sugars 3.5 g

Protein 20.9 g

Meat Alternative	0.5
Vegetables	0.3