Tasty Lunches; Vegan Cashew Pesto Pasta

One Pot Vegan Pesto Pasta
This recipe is ideal for weekday lunch boxes, speedy dinners, or even to take along to picnics when the weather permits! Created by The Food Medic, this dish makes a delicious appetiser for any occasion, with the bonus option of adding any extra vegetables you fancy, like broccoli or asparagus. This one-pot recipe has minimum clean-up, meaning more time for you to savor and enjoy! Be sure to tag us online and post your reactions!


 Serves: 2


  • 200g of penne pasta (or pasta of choice)
  • handful of frozen peas

(For the pesto)

  • 2 handfuls of fresh basil
  • 2 cloves of garlic, chopped
  • 2 tbsp of cashew nuts
  • 60ml olive oil
  • Juice of a lemon
  • 2 tbsp water
  • 2 tbsp of nutritional yeast (optional)
  • Salt and pepper to season


  • To make the pesto – blitz the cashews first in a blender until chunky texture is achieved (not powder/flour consistency).
  • Add all the remaining pesto ingredients to the blender and whizz until the desired texture is achieved. Add salt and pepper to taste.
  • Cook the pasta as per packet instructions (usually 8-10 mins) and add the frozen peas in for the last 4 minutes. Drain the pasta and peas and stir the pesto through.
  • Serve with a little grating of nutritional yeast on the top, (optional).