Cashew Basil Pesto Penne

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This cashew basil pesto pasta is a deliciously easy vegan meal. Serve it as a summer side dish hot or cold, or serve up as a meal knowing you’re getting delicious protein from Ancient Harvest Plant-Based Protein Pasta, Green Lentil Penne. Get the recipe from @daisybeet.

Prep Time: 10 minutes
Total Time: 30 minutes


  • 1 Box Ancient Harvest Protein Green Lentil Penne Pasta
  • 1 12 oz container shiitake mushrooms
  • 2 medium zucchinis
  • 1 Pint cherry tomatoes


  • ⅓ cup of cashews
  • Juice of ½ lemon
  • ¼ cup olive oil
  • 1 cup fresh basil
  • 2 handfuls fresh arugula
  • 1 clove garlic
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste


  1. In a medium frying pan, heat 1 tbsp olive oil over medium heat. Add 1 container shiitake mushrooms and salt and pepper to taste. Stir occasionally until cooked through, about 5 to 7 minutes.
  2. Slice 2 small zucchinis into rounds. Steam in a medium saucepan until fork tender, about 3 minutes.
  3. Meanwhile, prepare 1 box of Ancient Harvest green lentil penne according to instructions.
  4. While pasta is cooking, prepare the pesto: combine in a blender or food processor ⅓ cup of cashews, juice of ½ lemon, ¼ cup olive oil, 1 cup fresh basil, a few large handfuls of arugula, 1 roughly chopped garlic clove, 1 tbsp nutritional yeast and salt to taste. Blend until well combined but still chunky.
  5. Toss cooked veggies, pasta, and pesto in a large bowl until combined. Add fresh sliced cherry tomatoes if desired. Note: You may have leftover pesto depending on how much you like with your pasta.
Servings: 4