The most simple, easy, creamy pasta recipe ready in just 10 minutes. This cream cheese pesto pasta recipe is the perfect midweek dinner/ meal in a hurry dish. Serve with a protein pasta as an easy post-workout dinner recipe.
For this recipe, I used my go-to lentil pasta, which is perfect as it contains just under 25g of protein per serving, which helps to make this dish a little more balanced. This recipe is for a very simple sauce, but you can add to this or bulk it up by adding any vegetables of your choice. Mediterranean vegetables like courgettes and peppers would work brilliantly with this dish.
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Nutritional Information
If you opt to use protein pasta, this recipe contains 30g of protein and 10g of fibre per serving.
Substitutions
You can use this recipe as a base for any quick, creamy pasta dish. Make it with red pepper pesto to keep the recipe similar, but milder. Alternatively, make it with a basil pesto and add green vegetables like kale and broccoli to add some extra iron and vitamins to the dish.
Of course, you can also serve this with any pasta of your choice, including fresh or wheat if not GF.
How to store and does it keep?
Store in an airtight container in the fridge for up to three days. This recipe isn’t freezer friendly. Leftovers can be eaten cold, or microwave for 3-4 minutes.
Vegan Cream Cheese Pesto Pasta
The most simple, easy, creamy pasta recipe ready in just 10 minutes. High protein creamy vegan pasta recipe, perfect for a quick post-workout meal.
This dish is gluten free, dairy free, and soy free. I used a cream cheese and pesto both containing nuts, but it can be made nut free if necessary.
Vegan Cream Cheese Pesto Pasta
Ingredients
- 1 heaped tbsp vegan cream cheese
- 1 heaped tbsp red chilli pesto
- 200 g gluten free pasta
- 60 g drained weight sundried tomatoes
- Olives
- ½ TSP dried oregano
- Fresh basil leaves to taste
Instructions
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Start cooking your pasta, when it’s approximately one minute from being ready, remove from the heat and drain the pasta. Return the pasta to the pan, add the cream cheese, pesto and herbs.
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Reduce to a low heat, leave on the heat for 2-3 minutes, stirring regularly. Add in your sundried tomatoes and olives, stir to combine and remove from the heat prior to serving.
this looks so nyummy
will bookmark your page
I hope you have a lovely weekend
style frontier
I love this recipe! ever since I learnt about my gluten intolerance, I started searching for fancy pasta recipes and this one looks very delicious! I will be definitely trying this one soon. I have never tried the pesto sauce, so I’m also definitely looking forward to try that! Thank you so much for sharing it! x Penny / http://www.whatdidshetype.com
this is so simple but sounds DELISH! definitely bookmarking as I’ve been ridiculously lazy when it comes to my cooking recently xx
mia // https://miasdiyprojects.com/
Looks so yummy. Thanks for sharing and have a lovely day!
-Nina
http://www.stylingwithnina.com/2022/05/what-i-wore-for-date-night-in-miami.html
This looks and sounds so delicious and amazing that it is a vegan option. Thank you for sharing your recipe that is easy to follow x
This sounds delicious! I love cream cheese, pasta and pesto, so this sounds like a winner for me