Vegan Walnut Pesto Cavatappi

This vegan walnut pesto cavatappi is a weeknight showstopper. It comes together
in 20 minutes, is super satisfying, and offers lots of brain-boosting omega-3s.

Servings: 4

Author: Ashley

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Course:

Pasta Bigger Bites

Cuisine:

Vegan plant-based

🧂 Ingredients

12 ounces cavatappi noodles or other spiral pasta
1 cup basil leaves
½ cup baby arugula
½ cup raw walnuts pieces
2 tablespoons cold-pressed olive oil
½ to 1 tablespoon fresh lemon juice, to taste
1 garlic clove, peeled
½ teaspoon sea salt or to taste, plus more for salting the pasta water
1 recipe Vegan Nut // Seed Parmesan Cheese

(optional)

Instructions

1 Bring a large pot of well-salted water to a boil. Add the pasta and cook until
al dente. Drain, reserving 1 cup of the pasta water, and return the cooked pasta
to the pan.
2 Meanwhile, prepare the walnut pesto by adding the basil, arugula, walnuts, olive
oil, lemon juice, garlic, and sea salt to a food processor and processing for 1
to 2 minutes or until just shy of smooth, stopping to scrape down sides as
needed.
3 Spoon the pesto over the pasta, and toss to coat, adding in pasta water by the
tablespoon only if absolutely needed to thin the sauce. NOTE: If you add pasta
water, you'll likely need to add more salt as well.
4 Taste and season with additional sea salt, if desired.
5 Divide the pasta between bowls.
6 Garnish with parmesan, if desired.

Vegan Walnut Pesto Cavatappi

Course:

Cuisine:

🧂 Ingredients

Instructions

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