Vegan Pesto Pasta with Cranberries
This easy vegan pesto pasta with cranberries comes together in just 15 minutes. The red and green together make it festive in the winter; however, it's great all year round!
Servings 4 servings
- 1 lb pasta (we used rigatoni in the photos, any will work)
- 2 cups spinach
- 1/2 cup walnuts
- 1/4 cup vegan parmesan cheese (click link for homemade or use store bought)
- 3 tbsp olive oil (more if needed 1 tsp at a time)
- 2 tbsp lemon juice
- 2 cloves garlic
- 1/8 tsp sea salt
- 1/8 tsp pepper
- 2/3 cup dried cranberries (more as desired)
- Optional: More Vegan Parmesan for topping
Start by bringing a pot of salted water to boiling. Once boiling add pasta and cook according to instructions.
Add all remaining ingredients, except dried cranberries, into a food processor or high powdered blender.
Blend, scraping down as necessary, until desired consistency.
When pasta is cooked, drain it.
Stir in the pesto sauce until well combined and then add in the dried cranberries.
Top with more vegan parmesan if desired. Serve.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*If you truly want a smooth texture, you may be better off using a high powdered blender as it gets much more smooth and creamy.
*Can be Top 8 Allergen Free, see post above.
Serving: 1serving | Calories: 679kcal | Carbohydrates: 105g | Protein: 18g | Fat: 22g | Saturated Fat: 3g | Sodium: 93mg | Potassium: 401mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1407IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg