Creamy Pesto Pasta Salad
A delicious blend of pasta and creamy pesto for a simple yet satisfying dish.
Prep time: 15 min
Total time: 30 min
Servings: 6-8
Key Ingredient
A delicious spin on the Extra Creamy Original, with 0 grams of sugar* per serving and only 70 calories.
*Not a low calorie food.
FIND A STORE >Ingredients
- 1 pound dried short cut pasta like Fusilli, Rotini, or Penne (high protein pasta works great)
- 2 cups of packed basil leaves
- 1/4 cup Planet Oat Unsweetened Extra Creamy Oatmilk
- 3 oz firm tofu, drained and patted dry
- 1/2 ripe avocado
- 1/3 cup toasted pumpkin seeds
- 1 large clove of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoon lemon juice
- 1 pint Cherry tomatoes, halved
- 1/4 small red onion, diced
- 1 cup canned chickpeas, drained and rinsed
For Serving (Optional):
- Handful fresh basil leaves to garnish
- Plant-based parmesan, shredded to garnish
- Salt and pepper to taste
Directions
- Cook pasta in a large pot of salted boiling water according to the package instructions. Drain and then rinse under cold water. Transfer the drained pasta to a large bowl and set aside to cool to room temperature before assembling.
- Prepare the pesto sauce: Add basil, Planet Oat Unsweetened Extra Creamy Oatmilk, tofu, avocado, pumpkin seeds, garlic, olive oil, and lemon juice to the bowl of a food processor. Process and scrape down the sides if necessary to create a fairly smooth sauce. Season with salt and pepper to taste.
- To assemble, add the creamy pesto sauce to the cooled pasta and mix until the pasta is evenly coated. Add cherry tomatoes, red onions, and chickpeas and mix. Season with additional salt and pepper if needed.
- Transfer to a serving dish and garnish with basil leaves and shaved plant-based parmesan if desired. Serve and enjoy!
