Vegan Pesto Pasta |

Vegan Pesto Pasta

Favourites 41

Prep Time: 5 Minutes | Cooking Time: 10 Minutes

Serves 1

Craving a bowl of pasta? Subbing in red lentil spaghetti for your usual fix is a great way of getting that satisfactory carb hit whilst packing in a whole lot of plant-based protein. Plus, it only takes 15 minutes to make. 


  • 100g of red lentil pasta
  • 20g cashew nuts
  • ½ an avocado
  • 2 tbsp of hemp seeds
  • 1 tbsp of nutritional yeast (optional)
  • 1 clove of garlic
  • A handful of fresh basil leaves
  • A handful of kale or spinach
  • A squeeze of lemon
  • ¼ cup of chargrilled artichoke hearts
  • Salt and pepper


  1. Boil the pasta for around 10 minutes, during this time you can make the avocado pesto.
  2. In a blender, blend the cashew nuts until they form a crumbly consistency using quick pulses.
  3. Then add the ripe avocado, lemon juice, nutritional yeast, garlic and basil to the blender with the cashew nuts and blend until a thick, creamy sauce forms. If the blender struggles a slightly, add a tablespoon of water.
  4. Drain the pasta and combine with the sauce, adding in the hemp seeds, salt and pepper and the artichoke hearts, throw in a handful of kale or spinach and enjoy.


Recipe courtesy of Plant Based Londoner