This is one of those totally unforgettable meals! This pasta dish is raised to new levels of satisfaction with lip-smackingly good pesto. Not only that, but it is super quick to make, only as long as it takes to boil some pasta in fact.

Penne With Herby Pesto [Vegan]


Cooking Time




For the Pesto:

  • 1 cup cashews
  • 1 cup coriander
  • 1 cup baby spinach leaves
  • 1/8 cup nutritional yeast
  • 2 garlic cloves
  • Juice and zest of one half lemon
  • 1/2 cup olive oil

For the Pasta:

  • 2 1/2 cups pasta
  • 4 - 5 broccoli florets, steamed
  • 1/2 cup chickpeas, cooked


  1. Soak cashews in 2 cups of filtered water with one tablespoon of apple cider vinegar for a minimum of two hours/up to six hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins.
  2. Preheat oven to 350°F.
  3. Line a baking tray with parchment paper and roast nuts for 10 - 15 minutes until dry and crunchy.
  4. Remove and let cool.
  5. Place all remaining pesto ingredients into a high-speed food processor and mix until well combined.
  6. Cook the pasta until al dente and then combine by hand with pesto, broccoli, and chickpeas.
  7. Serve warm. Also great for a next day lunchbox.

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