Vegan Basil & Cashew Pesto Rigatoni (by Theo Michaels)
Our recipe for a vegan pesto made with basil, cashews and our broccoli SuperSoup. Low in sugar, high in protein and packed with health benefits!
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at smarternaturally.com.
Cooking tools:
- Food processor
- Pot
- Saucepan
- Stove
- Colander
- Mason jar
- Refrigerator
- Mixing bowl
- Measuring spoon
- Spoon
- Serving bowl
- Pepper mill
- Kitchen scale
- Chef's knife
- Cutting board
Ingredients
- 1 x40g sachet BrocStar SuperSoup
- 100g rigatoni pasta
- 50g cashew nuts
- 60g fresh basil
- 2 cloves garlic, medium size
- 1 lemon
- 50g vegan parmesan cheese alternative
- 150ml olive oil
- ½ tsp sea salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Sunblushed Tomato & Walnut Pesto Rigatoni (by Theo Michaels)
smarternaturally.com
Vegan Rigatoni Bolognese With Basil Cashew Ricotta | Foodtalk
foodtalkdaily.com
Vegan Basil Pesto Sauce
veganeasy.org
Broccoli Pesto Rigatoni
newidea.com.au
Basil and Cashew Pesto Pasta | Pasta Recipes | Tesco Real Food
realfood.tesco.com
Rigatoni with Basil Pesto Recipe
bettycrocker.com
Vegan Pesto Pasta
mealfit.co
Vegan Pesto Recipe
tasty.recipes