High Protein Vegan Pesto Pasta Recipe
Updated: Apr 9
Makes 4 - 455 Calories Per Serving.
Welcome to our vegan pesto pasta recipe! If you're looking for a delicious and healthy meal that is packed with flavor, then you've come to the right place. Our vegan pesto pasta is the perfect dish for vegans or anyone who wants to add more plant-based meals to their diet. With fresh ingredients like basil and garlic, this pasta is bursting with flavor that will leave your taste buds wanting more. Not only is it tasty, but it's also quick and easy to make, making it the perfect meal for busy weeknights. So, let's get cooking and enjoy a satisfyingly delicious bowl of vegan pesto pasta!
Vegan pesto pasta is so good for several reasons. Firstly, the vegan pesto sauce is made with fresh basil leaves, which gives the dish a rich and aromatic flavor. The pesto sauce is also made with garlic, pine nuts, and nutritional yeast, which adds a nutty and cheesy flavor to the dish. Secondly, the pasta is cooked to perfection and absorbs the flavors of the pesto sauce, making it a delicious and satisfying meal. Lastly, vegan pesto pasta is a healthy meal option that is packed with nutrients, fiber, and protein from the use of whole grains and plant-based ingredients. Overall, vegan pesto pasta is a flavorful and healthy dish that is loved by vegans and non-vegans alike.
6 cloves peeled garlic
1 cup cashew nuts
1 cup inactive yeast extract
½ to ¾ cup of water
4 cups potful of basil
2 tsp high-quality salt
400 Grams of Mung/Edamame Bean Pasta
(Available from Amazon)
Place all ingredients in a blender (except the pasta. Blitz to a paste.
Boil the pasta for 8 minutes. Drain and mix everything together.
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
I had found my love for cooking but also the love for prescription sleeping tablets. Zopiclone. This was a lethal cocktail for weight gain and at 19 I was piling on the pounds.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.