Vegan Cashew Kale Pesto Pasta

5 from 2 reviews

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 1x



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
  • 12 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste


  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!


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

  • Author: Rachel