Épingler Discover the perfect balance of fresh flavors and plant-based nutrition with this Vegan Creamy Pesto Chickpea Pasta Salad with Arugula. This vibrant dish brings together tender short pasta, protein-rich chickpeas, and a velvety cashew-based pesto that delivers all the indulgence of a classic Italian sauce without any dairy. It is an ideal choice for anyone seeking a refreshing yet filling lunch or a standout side dish for a summer gathering.
Épingler Every bite of this salad offers a delightful contrast in textures, from the crunch of fresh cucumbers and red onions to the peppery bite of arugula. The homemade pesto acts as the perfect anchor, infusing the entire dish with the aroma of fresh basil and a hint of garlic and lemon, making it a feast for both the eyes and the palate.
Ingredients
- Pasta: 300 g (10 oz) short pasta (e.g., fusilli, penne; gluten-free if desired)
- Fresh Basil: 50 g (2 cups) leaves
- Raw Cashews: 60 g (1/2 cup), soaked for 1 hour and drained
- Nutritional Yeast: 2 tbsp
- Garlic: 2 cloves
- Lemon Juice: 2 tbsp
- Extra Virgin Olive Oil: 60 ml (1/4 cup)
- Plant-Based Milk: 60 ml (1/4 cup) unsweetened almond, soy, or oat milk
- Seasoning: 1/2 tsp salt and freshly ground black pepper to taste
- Chickpeas: 1 can (400 g/14 oz), drained and rinsed
- Arugula: 75 g (3 cups) fresh
- Cherry Tomatoes: 100 g (3.5 oz), halved
- Red Onion: 1/2 small, thinly sliced
- Cucumber: 1 small, diced
Instructions
- Cook the Pasta
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Creamy Pesto
- While the pasta cooks, combine the basil, soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper in a blender or food processor. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning to your preference.
- Assemble the Salad
- In a large mixing bowl, combine the cooled pasta, chickpeas, arugula, halved cherry tomatoes, sliced red onion, and diced cucumber.
- Coat with Dressing
- Pour the creamy vegan pesto over the salad and toss well to coat all ingredients evenly.
- Final Touch
- Taste and adjust the seasoning with additional salt, pepper, or a squeeze of lemon juice if needed.
- Serve or Chill
- Serve immediately, or chill for 30 minutes to allow the flavors to meld together for enhanced taste.
Zusatztipps für die Zubereitung
For the smoothest pesto possible, ensure the cashews have soaked for at least one hour to soften. If you are short on time, you can soak them in boiling water for 15 minutes instead. Rinsing the pasta thoroughly under cold water is essential to stop the cooking process and prevent the salad from becoming gummy.
Varianten und Anpassungen
This recipe is easily adapted for different dietary needs. To make it nut-free, simply swap the cashews for sunflower seeds or silken tofu. You can also customize the flavor profile by adding roasted red peppers or briny olives. For those avoiding gluten, any short gluten-free pasta variety will work beautifully with this creamy dressing.
Serviervorschläge
This pasta salad is best enjoyed on the day it is made to keep the arugula crisp and fresh. It pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc. If you have leftovers, they can be kept in the refrigerator in an airtight container for up to 2 days, making it an excellent choice for a pre-prepared lunch.
Épingler Whether you are looking for a healthy weeknight dinner or a crowd-pleasing dish for your next potluck, this Vegan Creamy Pesto Chickpea Pasta Salad with Arugula is sure to impress. Simple to prepare and bursting with wholesome ingredients, it’s a recipe you will find yourself returning to again and again.
Questions fréquentes sur la recette
- → Quelle type de pâtes utiliser ?
Les pâtes courtes comme fusilli, penne ou farfalle fonctionnent parfaitement car elles retiennent bien la sauce. Une version sans gluten peut être utilisée selon vos préférences.
- → Peut-on remplacer les noix de cajou ?
Oui, les graines de tournesol ou le tofu soyeux constituent d'excellentes alternatives pour obtenir une texture crémeuse sans fruits à coque.
- → Combien de temps se conserve-t-elle ?
Idéalement dégustée le jour même, cette préparation se conserve 2 jours au réfrigérateur dans un contenant hermétique. La sauce peut absorber légèrement avec le temps.
- → Comment obtenir un pesto plus onctueux ?
Trempez les noix de cajou une heure avant, ajoutez davantage de lait végétal et mixez longtemps en raclant les parois pour une texture parfaitement lisse.
- → Peut-on la préparer à l'avance ?
Absolument, les saveurs se développent après 30 minutes de réfrigération. Préparez le pesto séparément et mélangez juste avant de servir pour conserver le croquant des légumes.
- → Quels légumes supplémentaires ajouter ?
Les poivrons rôtis, olives noires, courgettes grillées ou avocats apportent de belles variations de saveurs et de textures.