The ingredients for this Green Goddess Vegan Pasta Salad are straightforward and filling, and it comes together quickly. It’s the ideal dish for quick appetisers or light lunches because it’s vegan and allergy-friendly. Prepare it in advance for events like barbecues and picnics.
Ingredients
- 8 ounces (225g) whole wheat or gluten-free pasta
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh tarragon leaves (optional)
- 2 cloves garlic
- Juice of 1 lemon
- 1/2 cup raw cashews, soaked in water for 4 hours or overnight
- 2 tablespoons nutritional yeast
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- Water for boiling pasta
Optional Toppings:
- Cherry tomatoes, halved
- Sliced avocado
- Crushed red pepper flakes
Instructions
- Cook the pasta according to the package instructions in a large pot of salted boiling water. Once cooked, drain and set aside.
- In a blender or food processor, combine the basil, spinach, parsley, chives, tarragon (if using), garlic, lemon juice, soaked cashews, nutritional yeast, olive oil, salt, and pepper. Blend until smooth and creamy, adding a little water if needed to reach the desired consistency.
- In a large pan, heat a little olive oil over medium heat. Add the cooked pasta and the green goddess sauce. Toss until the pasta is well coated with the sauce and heated through.
- Divide the pasta into serving bowls and top with cherry tomatoes, sliced avocado, and crushed red pepper flakes if desired.
- Serve hot and enjoy your Vegan Green Goddess Pasta!
Nutrition Facts
- Calories: 450
- Fat: 19g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 13g
