Pesto Pasta

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We grow lot of herbs and basil is one of them. When we get a big harvest of basil, we make pesto out of it. Pesto can be used in many dishes but Pesto Pasta is one of our favourites!


To prepare Pesto:

  1. Soak the cashews for 1 hour preferably. If you do not find time to soak them beforehand, microwave the cashews with water  for 1-2 min
  2. Wash the basil and spinach leaves. While measuring, loosely stack and press them in the measuring cup. They do not have to be tightly packed.
  3.  Add all the ingredients listed under pesto in a Vitamix or a blender. Pulse repeatedly and scrap down the sides until you get a smooth paste. You can add some water for smooth blending.

To prepare Pasta:

  1. Boil a large pot of water and cook the fusili according to package instructions without adding any oil. Drain and keep it aside.
  2. In a large skillet, saute the mushrooms, peppers, cherry tomatoes with splash of Soy sauce. Add Italian seasoning or Tex Mex. Cook until the mushrooms have softened. Add the beans, vinegar and cook for 2- 3 min. Add the greens, green onions, and cook for another 2-3 min until the greens begin wilting.
  3. Add the pesto to the skillet and let it simmer for few minutes. Mix well and turn off the stove. Add salt and pepper to taste.
  4. Now combine the pasta and pesto sauce until mixed thoroughly. Enjoy!!!


4 cups basil
2 cups spinach
1 avocado
1/3 cup soaked cashews
2 Tbs lime juice
2 garlic cloves or 1/2 tsp garlic powder
2 Tbs nutritional yeast
1 tsp fennel seed grounded
1/2 tsp cumin powder
1/2 tsp pepper
salt to taste
1 pack whole grain fusilli pasta (375g)
1 cup diced peppers (green, red, orange)
1 cup sliced mushrooms
1 cup cherry tomatoes
1 cup cooked chickpeas or black beans (optional)
1 cup greens of your choice (spinach,kale)
1/4 cup green onions
1 Tbsp Italian seasoning or Tex Mex spice
1 Tbsp soy sauce
1 Tbsp rice vinegar or apple cider vinegar