Healthy & Special Diets > Plant-Based Protein Recipes > Nut and Seed Protein Recipes > Recipes with Nutritional Yeast

Creamy Vegan Pasta with Sunflower Seed Pesto & Nutritional Yeast

A comforting and flavorful vegan pasta dish featuring a creamy sauce made from blended cashews and enriched with the cheesy flavor of nutritional yeast. Topped with a vibrant sunflower seed pesto, this recipe is a nutritional powerhouse and a delicious alternative to traditional dairy-based pasta sauces.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 250 g Pasta (penne, fusilli, or your favorite)
  • 1 cup Raw cashews, soaked in hot water for 30 minutes
  • 1/4 cup Nutritional yeast
  • 2 tbsp Lemon juice
  • 1 Garlic clove
  • 2 tbsp Olive oil
  • 1/2 cup Water
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 2 cups Fresh basil
  • 1/4 cup Sunflower seeds, toasted
  • 1 Garlic clove
  • 3 tbsp Olive oil
  • 1 tbsp Lemon juice

Cooking the Pasta

Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

Preparing the Creamy Cashew Sauce

Drain the soaked cashews and add them to a high-speed blender. Add the nutritional yeast, lemon juice, garlic clove, olive oil, water, salt, and pepper. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.

Making the Sunflower Seed Pesto

In a food processor, combine the fresh basil, toasted sunflower seeds, garlic clove, olive oil, and lemon juice. Process until a coarse pesto forms. Add a pinch of salt and pepper to taste.

Combining the Sauce and Pasta

In a large skillet, combine the cooked pasta with the creamy cashew sauce. Add a little of the reserved pasta water if needed to thin the sauce. Heat over low heat, stirring constantly, until heated through.

Serving

Serve the pasta immediately, topped with a generous dollop of sunflower seed pesto. Garnish with extra nutritional yeast and fresh basil leaves, if desired.

Nutrition Facts (Estimated per 100g of product)

Please note that these values are estimates and can vary based on specific ingredients and preparation methods.
Calories: 200-250
Protein: 8-12g
Fat: 12-16g
Carbohydrates: 20-25g
Fiber: 3-5g

Other Important Considerations for Nutrition

This recipe is a good source of plant-based protein, healthy fats, and complex carbohydrates. Cashews provide healthy fats and some protein, while sunflower seeds are rich in vitamin E and other antioxidants. Nutritional yeast adds B vitamins and a cheesy flavor. Consider adding vegetables like spinach or broccoli to the pasta for added nutrients.

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FAQ

  • Can I use a different type of nut for the sauce?

    Yes, you can substitute the cashews with blanched almonds or macadamia nuts, but the texture and flavor will be slightly different.
  • Can I make the pesto without a food processor?

    Yes, you can finely chop the basil and garlic and mix them with the sunflower seeds, olive oil, and lemon juice by hand, but the texture will be coarser.
  • How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pasta gently in a skillet or microwave, adding a little water if the sauce has thickened too much.
  • Can I add vegetables to this dish?

    Absolutely! Spinach, kale, broccoli, or roasted vegetables would be excellent additions.