Vegan Garlic Pesto & Roasted Tomato pasta

Updated: Jan 27, 2020

There's something about pasta in tomato sauce that just doesn't fly during these steamy, summer days in Toronto. But fresh pesto?! MMMM. Now that just screams summer to me! Recently I got a bunch of garlic scapes in my Mama Earth organic food delivery that I needed to use up. Hence, this recipe was born.


It's fresh and summery tasting, packed with protein and fiber from the chickpea pasta shells and loaded with disease fighting antioxidants thanks to the kale, chard and fresh roasted cherry tomatoes. The best part? It's super simple to whip up, especially if you have a batch of pesto frozen already. Whenever I make pesto, garlic scape or traditional basil, I like to make a huge batch and freeze them in servings big enough for the hubby and I. Though Mookie wishes he could have some too! ;)


Here's what you need to make the pesto (4 servings):
  • 1 cup garlic scapes, cut into 1″ pieces

  • 1 cup fresh basil leaves

  • 1/3 cup cashews

  • 1/2 cup extra virgin olive oil (EVO)

  • 1/4 cup nutritional yeast

  • 2 tbsp hemp seeds (for a little punch of Omega 3 goodness)

  • 1/2 teaspoon lemon juice

  • Sea salt and pepper, to taste

Here's what you need to do to make the pesto:
  1. Pre soak your cashews in freshly boiled water for 15 minutes.

  2. Add everything except the EVO to a food processor. Mix on high while slowly drizzling olive oil into processor.

  3. Scrape sides down along the way as needed until oil is added and pesto has reached desired consistency. Pesto should be fairly thick.



Here's what you need to make the pasta (2 servings):