Creamy Pesto Pasta
Bright basil pesto tossed with penne and burst cherry tomatoes
Two Proteins, One Meal
Ingredients
Shared Base
Both partners cook these together
- •8 oz penne pasta
- •⅓ cup basil pesto
- •1 cup cherry tomatoes, halved
- •2 garlic cloves, minced
- •1 tbsp olive oil
- •1 cup baby arugula
Vegan Path
Cashew Cream + White Beans
- •½ cup raw cashews, soaked
- •15 oz can cannellini beans, drained
- •1 tbsp lemon juice
Omnivore Path
Grilled Chicken
- •½ cup Parmesan cheese, grated
- •10 oz chicken breast
- •¼ cup heavy cream
Instructions
Cook Together
- 1
Cook penne in a large pot of salted boiling water according to package directions. Reserve 1 cup pasta water before draining.
- 2
In a large skillet, heat olive oil and sauté garlic for 30 seconds. Add halved cherry tomatoes and cook until they burst, about 4 minutes.
- 3
Stir pesto into the tomato mixture.
Vegan Path
- 1
Blend soaked cashews with 1/4 cup warm water and lemon juice until silky smooth to make cashew cream.
- 2
Add cashew cream and drained cannellini beans to the pesto-tomato sauce. Toss with penne, adding pasta water to loosen. Fold in arugula and serve.
Omnivore Path
- 1
Season chicken breast with salt and pepper. Grill or pan-sear for 6-7 minutes per side until cooked through. Slice thinly.
- 2
Add heavy cream and Parmesan to the pesto-tomato sauce. Toss with penne and sliced chicken, adding pasta water as needed. Top with arugula and extra Parmesan.
Nutrition (per serving)
Vegan Version
- Calories
- 560
- Protein
- 22g
- Carbs
- 74g
- Fat
- 20g
- Fiber
- 12g
Omnivore Version
- Calories
- 640
- Protein
- 40g
- Carbs
- 66g
- Fat
- 24g
- Fiber
- 6g
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