Vegan Cashew Kale Pesto Pasta made with all gluten-free and dairy-free ingredients. This easy pesto pairs perfectly with your favorite pasta and with some delicious roasted tomatoes mixed in for a dreamy vegan dish!

I feel like pesto is the forgotten child over here. Pesto is truly one of my favorite savory foods to eat. And I always forget to make it and keep it on hand. I went through a hardcore Trader Joe’s pesto phase, which is one of my favorites. They make the most deices vegan cashew kale pesto and that is what inspired this recipe!

You only need a few ingredients to make this pesto at home. And I love that it is vegan, gluten-free and you can pair it with whatever you want. We love using it on pizzas, with eggs and obviously with pasta. I bought so many tomatoes so I roasted them up and added them to the pasta dish here.

I love that this pesto can easily be frozen too to keep on hand too. You can make the batch and use it whenever you want!

If you make this dish, let me know if you like it!! I hope you enjoy the pesto as much as we do.

Vegan Cashew Kale Pesto Pasta made with all gluten-free and dairy-free ingredients. This easy pesto pairs perfectly with your favorite pasta and with some delicious roasted tomatoes mixed in for a dreamy vegan dish!Vegan Cashew Kale Pesto Pasta made with all gluten-free and dairy-free ingredients. This easy pesto pairs perfectly with your favorite pasta and with some delicious roasted tomatoes mixed in for a dreamy vegan dish!

What ingredients you need to make this easy vegan kale pesto pasta with roasted tomatoes:

  • Fresh basil
  • Kale
  • Raw cashews – or you can use pine nuts or walnuts if you don’t like/have cashews
  • Garlic cloves
  • Lemon
  • Sea salt and black pepper
  • Extra virgin olive oil
  • Water
  • Your favorite pasta
  • Cherry tomatoes

How to make this easy vegan 20 minute dish:

  1. Preheat oven to 425 degrees and line baking sheet
  2. Slice each tomato in half and add to baking tray and drizzle oil on top with sea salt and black pepper
  3. Add to oven and roast for 20-25 minutes (flipping half way through)
  4. While tomatoes make, make pasta per instructions on box/package and cook
  5. To make the pesto, add all of the ingredients for pesto in food processor and blend until smooth and well combined
  6. Mix together pasta with pesto and the tomatoes and enjoy!

A few of my other favorite healthy vegan dinners:

Vegan One-Skillet Cheesy Broccoli Casserole

The Best Vegan Broccoli Cheddar Soup

Delicious Vegan Pumpkin alla Vodka Sauce (paleo)

Vegan Tahini Alfredo with Pine Nut “Parmesan”

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Vegan Cashew Kale Pesto Pasta

★★★★★

5 from 2 reviews

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Vegan Cashew Kale Pesto Pasta made with all gluten-free and dairy-free ingredients. This easy pesto pairs perfectly with your favorite pasta and with some delicious roasted tomatoes mixed in for a dreamy vegan dish!

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: Serves 4

Ingredients

Scale

Vegan Cashew Kale Pesto:

  • 1.5 cup packed fresh basil (remove stems!)
  • 2.5 cups packed kale
  • 3 tablespoons raw cashews (or you can use pine nuts or walnuts if you don’t like/have cashews)
  • 3 large garlic cloves (peeled)
  • Juice from 1 lemon
  • 1/4 teaspoon each sea salt + black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons water

Pasta + roasted tomatoes:

  • 1 lb favorite pasta
  • 2 cups cherry tomatoes
  • 1–2 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste

Instructions

  1. Preheat oven to 425 degrees and line baking sheet
  2. Slice each tomato in half and add to baking tray and drizzle oil on top with sea salt and black pepper
  3. Add to oven and roast for 20-25 minutes (flipping half way through)
  4. While tomatoes make, make pasta per instructions on box/package and cook
  5. To make the pesto, add all of the ingredients for pesto in food processor and blend until smooth and well combined
  6. Mix together pasta with pesto and the tomatoes and enjoy!

Notes

*Store leftovers in container for 5 days or you can add the pesto to freezer for 2 months

  • Author: Rachel