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Fusilli pasta in creamy spinach and basil pesto sauce topped with vegan parmesan
Creamy Spinach and Basil Pesto Pasta
This quick and easy super fresh green spinach pesto style pasta is the perfect cheap meal but also makes a healthy lunch and great for an easy vegan meal prep.
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 320 g fusilli pasta
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 3 Garlic cloves
  • 80 g cashew nuts
  • 50 g fresh basil
  • 250 g fresh spinach
  • 50 g vegan parmesan + more for topping

Instructions
 

  • Bring a pot of water to a boil and add the spinach and basil to blanch for 30 seconds.
  • Remove the greens and set aside then add the dry pasta to the water and boil until cooked.
  • Add all of the sauce ingredients to a blender and blend until smooth.
  • Drain the pasta and add in the sauce.
  • Mix really well ensuring all of the pasta is coated with the sauce.
  • Serve up with plenty of vegan parmesan on top and enjoy!