Vegan Red Lentil Fusilli with Cashew Hemp Basil Pesto

Serves 2 large portions.



1 package of red lentil fusilli

6 tbsp Pesto (recipe below)

15 black pitted olives

½ cup flaked almonds

1 lemon with zest of two

3 cups of cherry tomatoes

2 tbsp Balsamic

1 tsp garlic powder

1 tsp onion powder

1 tbsp Himalayan Salt

3 tbsp rapeseed oil

2 tbsp extra virgin olive oil

handful of basil baby floret leaves (at top of bunch)


Preheat oven to 175 Celcius. Line a baking tray with foil. Slice cherry tomatoes and place on tray. Add balsamic, salt, rapeseed oil, and garlic and onion powders. Tip tomatoes facing up. Bake slowly for 1 hour.


Boil Pasta in salted water until al dente, about four minutes. Add olive oil and set aside. Keep about 3 tbsp of pasta water in large mixing bowl.


Make pesto. Add to pasta with water in the bowl, mix well with pesto, and lemon juice and zest. Add pesto and mix well. Season to taste. Top with flaked almonds, olives, and cherry tomatoes.



Cashew Hemp Basil Pesto

¾ cup of raw cashews

½ cup hemp seed hearts

2 bunches of basil

5 tbsp extra virgin olive oil (or until creamy in texture)

5 garlic cloves

salt to taste


Add all of the ingredients to a food processor and blend until chunky or desired texture.

Four Avocados

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