Recipe: Vegan Pesto Cavatelli celebrates old-world flavours in a new way

From ocregister.com

By Cathy Thomas

Recently I welcomed Tara Punzone to my home kitchen to show me how to prepare her scrumptious Pesto Cavatelli. Punzone is the celebrated vegan chef behind Pura Vita, the 100 percent plant-based Italian restaurant and wine bar in West Hollywood. Her new cookbook, “Vegana Italiana” (Rodale), is a lively celebration of old-world Italian flavours transformed to be entirely plant-based.

Happily, even without the classic use of Parmigiano Reggiano, her Pesto Cavatelli was delicious. Every bite was enthusiastically consumed before she packed up her gear and headed home. In addition to fresh basil, olive oil, almonds, and garlic, her pesto was spiked with nutritional yeast and lemon juice. A crunchy crumble garnish was made using nutritional yeast, raw macadamia nuts and salt.

She advised readers that you don’t have to stick with the cavatelli pasta for the dish. Simply substitute your favourite pasta and toss it with this delicious pesto.

      Chef Tara Punzone’s Vegan Pesto Cavetelli can be made with any type of pasta, not just cavatelli. (Photo by Cathy Thomas)

Vegan Pesto Cavatelli

Yield: 2 to 4 servings

INGREDIENTS

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1 cup halved cherry tomatoes

Pinch of sea salt, plus 2 tablespoons for the pasta water

Pinch of ground black pepper

2 cups basil pesto; see cook’s notes

1 pound cavatelli

Garnish: Macadamia “Parmigiano” — 1 cup raw, unsalted macadamia nuts, 1 cup nutritional yeast, 1 teaspoon sea salt

Cook’s notes: To prepare the basil pesto, place 4 cups packed basil leaves, 1 cup extra virgin olive oil, 1/2 cup sliced or slivered almonds, 1 tablespoon minced garlic, 1 tablespoon nutritional yeast, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon dried red pepper flakes in a high-speed blender and blend until well combined. Store leftovers in an air-tight jar in the refrigerator.

DIRECTIONS

1. In a large pot, bring 4 to 6 quarts of water to a rolling boil.

2. Meanwhile, in a large, deep skillet over medium to medium-low heat, heat the olive oil. Add the garlic, cherry tomatoes, pinch of salt, and pepper; cook for 4 to 5 minutes. Add the pesto sauce and continue to cook over medium-low heat.

3. Add 2 tablespoons salt to the boiling water. Add the cavatelli and cook until very al dente, a little more than half of the recommended cooking time. Use a slotted spoon to transfer the cavatelli to the skillet and add 1/2 cup of the pasta cooking water to the mix. Continue to cook the cavatelli in the sauce, tossing around the pasta until it absorbs all the water and it perfectly al dente. Check to make sure the cavatelli does not overcook. Add more pasta water if needed.

4. Meanwhile, make the Macadamia “Parmigiano”: Place 1 cup raw, unsalted macadamia nuts, 1 cup nutritional yeast, and 1 teaspoon sea salt in a high-speed blender or food processor. Pulse until the mixture has the consistency of a fine crumble. Do not over-process into a paste. (Store leftovers in an airtight container.)

5. Garnish each serving with Macadamia “Parmigiano.”

Source: “Vegana Italiana” by Tara Punzone with Gene Stone (Rodale)

To watch Chef Punzone prepare her Pesto Cavatelli in Cathy Thomas’ kitchen, go to CathyThomasCooks.com.

https://www.ocregister.com/2025/12/08/recipe-vegan-pesto-cavatelli-is-a-plant-based-dish-that-celebrates-old-world-flavors/ 

This Crispy Tofu Sandwich Is The Star Of Summer Lunches

From plantbasednews.org

And there are two ways to make it 

Nisha Vora, known for her YouTube channel Rainbow Plant Life, recently shared a video in which she explains how to make a delicious, vegan, crispy tofu sandwich that her boyfriend is obsessed with. She serves up not just one, but two variations of the same base sandwich, and both are packed with flavour, texture, and plant-based brilliance.

Vora, a Harvard grad and former corporate lawyer turned full-time vegan content creator, has built a reputation for her spectacular, foolproof recipes and approachable cooking style. This sandwich showcases exactly that: crispy tofu, thoughtfully chosen toppings, and two very different but equally tempting flavour profiles. And yes, her boyfriend Max joins at the end to declare his winner.

The secret to that golden crunch

                                   This crispy tofu sandwich is about to transform your lunchtime - Media Credit: Rainbow Plant Life

The foundation of both sandwiches is the same: ultra-crispy tofu slices that mimic the savoury bite of fried halloumi. Vora uses extra-firm tofu, cuts it into half-inch slabs, and presses it to prevent breakage during cooking.

To coat the tofu, she adds it to a Ziploc bag with a dry batter of cornstarch, garlic powder, onion powder, salt, and pepper. “Just flip it upside down several times,” she says, showing how evenly the tofu gets coated without a mess.

Instead of a non-stick skillet, Vora cooks the tofu in a carbon steel pan. “It kind of looks like fried halloumi,” she says, flipping a golden slice. She rests each piece on a wire rack between batches to maintain that crisp texture. The result is beautifully browned slabs with no sticking and no oil-soaked sogginess in sight.

Sandwich #1: Pesto slaw with heirloom tomatoes

YouTube/Rainbow Plant LifeVora cooks the seasoned tofu in a carbon steel pan and likens it to fried halloumi

The first variation is a summer-ready sandwich with a punchy homemade pistachio pesto and a crunchy cabbage slaw.

To make the pesto, Vora swaps classic pine nuts for roasted pistachios and uses nutritional yeast in place of Parmesan. She also adds lemon juice and salt. “That is so good, oh wow,” she says after tasting the finished sauce. “Pistachio pesto, just as good as the classic. And we didn’t have to toast the pine nuts in a frying pan.”

To balance the richness, she whips up a vinaigrette-style slaw with red cabbage, which she slices really thinly, shredded carrot, and jalapeño. No heavy mayo here – just lemon juice, vinegar, mustard, and olive oil.

Assembling the sandwich involves a toasted ciabatta roll layered with pesto, lettuce, crispy tofu, heirloom tomato slices, avocado, and slaw. Optional basil leaves round it out. It’s a tower of texture and freshness.

Sandwich #2: Gochujang mayo for a weeknight win

The second version takes a faster route with a three-ingredient spread made of vegan mayo, gochujang, and lime juice. “It’s salty, it’s spicy, it’s tangy, it’s umami, it’s sweet,” Vora says. “And it goes so far in adding so much flavour.”

The toppings stay minimal for ease: avocado, cucumber slabs, carrot ribbons, and a few cilantro leaves. It’s ideal for a quick weeknight meal once the tofu is prepped. “This one looks easier to eat,” she jokes before promptly getting gochujang all over her face.

Pesto is the besto

So, which one wins?

Max joins Vora at the end of the video to weigh in. While he praises both, he admits that although he’d likely make the gochujang version himself for ease, “The one that I like more is the pesto.”

Vora grins. “The pesto is the besto.”

Both sandwiches are linked in the video description, and viewers are encouraged to try them both. Whether you go bold with gochujang or fresh with pesto, you’re in for a sandwich that satisfies – even the Max in your life.

Watch both version of the sandwich come to life on Nisha Vora’s YouTube channel.

https://plantbasednews.org/lifestyle/food/crispy-tofu-sandwich-star-of-summer-lunches/

Barilla Launches Vegan Pesto – Here’s Where To Buy It

From plantbasednews.org

A new vegan pesto is now available in the US 

Barilla, maker of pesto, pasta, and sauces, has launched it’s first ever vegan pesto. Described by Barilla as having “an intense basil flavour and creamy texture,” its main ingredients are basil, oil, and cashew nuts.

The Vegan Basil Pesto offers an alternative for everyone who avoids dairy. “With no added preservatives, or colourings it’s a unique taste experience, with cashew as an alternative to cheese, you won’t taste the difference,” says Barilla.

                                                        Vegans don't have to miss out on pesto - Media Credit: Barilla

Barilla embraces veganism

With the new product, Barilla catches up with other pasta brands that have released vegan pesto and pasta sauces in recent years. Filippo Berio, best known for its olive oils, launched a range of plant-based pestos in 2022, with basil and sundried tomato flavors. Earlier this year, Filippo Berio added several vegan pasta sauces to its range, too.

Customers in the US will be able to buy Barilla’s new pesto in Kroger stores from this month. It will roll out at other big retailers in 2025. The pesto is also available to buy at some specialty online retailers. In the UK, it can be purchased through Italiangourmet.co.uk for £4.40, and across Europe from Vicofoodbox.com.

            Barilla already offers a wide variety of vegan pastas and sauces    REPORT / Alamy Stock Photo

https://plantbasednews.org/lifestyle/food/barilla-vegan-pesto/

4 Ready-Made Vegan Pestos You Can Buy at the Store

From vegoutmag.com

For a quick and easy plant-based meal at home, check out these pesto brands! 

Looking for a quick and delicious way to jazz up your pasta, sandwiches, or snacks? These store-bought vegan pestos are here to save the day! Packed with vibrant flavours and made with quality ingredients, they’re a must-try for any plant-based kitchen.

Trader Joe’s Vegan Kale, Cashew & Basil Pesto

Trader Joe’s has done it again with this unique pesto featuring kale, cashew butter, and basil. The combination of earthy kale, fresh basil, and creamy cashew butter will have you forgetting all about Parmesan cheese. It’s blended with olive oil, lemon juice, and a dash of garlic, salt, and pepper for a flavourful finish.

                                                                      COURTESY OF TRADER JOE’S

Sprouts Vegan Italian Basil Pesto

This newish pesto from Sprouts Farmers Market brings Italy to your table with its basil, garlic, and lemon juice blend. Spread it over pasta, slather it on crusty bread, or layer it into your favourite sandwich for a burst of savoury goodness. Also be sure to check out Sprouts’ jarred Organic Vegan Basil Pesto!

                                                                              PHOTO BY KREG STERNS

Gotham Greens Vegan Pesto

Gotham Greens Vegan Pesto keeps it simple yet sophisticated with sustainably grown basil, extra virgin olive oil, pine nuts, lemon juice, garlic, and coarse sea salt—nothing more, nothing less. Each spoonful captures the essence of freshly picked ingredients, making it an instant classic for your kitchen.

                                                                    COURTESY OF GOTHAM GREENS

LeGrand Garden Pesto

Experience the essence of the Italian countryside with LeGrand Garden Pesto. This delightful blend of basil, lemon zest, and a hint of garlic transports you to sun-drenched gardens with every bite. It’s pure simplicity in a pouch, perfect for adding a touch of Mediterranean flair to your meals.

                                                                             COURTESY OF LEGRAND

https://vegoutmag.com/food-and-drink/vegan-pestos/

This herbaceous vegan sauce redefines pesto

From independent.co.uk

Many Americans think of pesto and imagine copious basil, cheese and pine nuts mashed together with a mortar and pestle

FUSILLI WITH FRESH HERBS AND ARTICHOKES

All pestos are not created equal. For many Americans the term brings to mind some version of pesto Genovese, with its copious basil, cheese and pine nuts traditionally mashed together with a mortar and pestle.

But the word derives merely from the Italian for “to pound or crush,” which opens up possibilities for numerous flavour combinations.

We were inspired by one version of pesto we saw in “Autentico” by Rolando Beramendi. This Tuscan cook combines bitter herbs and greens with garlic and marinated artichoke hearts into a vegan sauce that pairs beautifully with chunky pasta shapes such as fusilli.

For this recipe from our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavour, we rely on arugula for a backdrop of pepperiness, tempered by grassy parsley. We preferred neutral oil blended into the sauce because its flavour doesn’t compete with the other ingredients, but we drizzle on extra-virgin olive oil just before serving. Either canned or marinated artichoke hearts work well.

Be careful to start pulsing the ingredients slowly in the food processor or blender. Otherwise you’ll overwork the herbs and the heat will diminish their flavour.

Food-MilkStreet-Fusilli-Herbs-Artichoke (CONNIE MILLER)

Start to finish: 20 minutes

Servings: 4 to 6

3 cups lightly packed baby arugula OR baby watercress

1½ cups lightly packed fresh flat-leaf parsley

4 scallions, roughly chopped

2 tablespoons fresh marjoram OR fresh oregano

2 marinated artichoke hearts, quartered, plus chopped marinated artichoke hearts to serve

6 tablespoons neutral oil

Kosher salt and ground black pepper

1 pound fusilli OR cavatappi OR gemelli pasta

Extra-virgin olive oil, to serve

In a blender or food processor, combine the arugula, parsley, scallions, marjoram, artichokes, neutral oil, ¼ cup water, 1 teaspoon salt and ¾ teaspoon pepper. Puree until smooth; transfer to a large bowl. Cook the pasta in a large pot of boiling salted water until al dente. Reserve ½ cup cooking water, then drain. Add the pasta and ¼ cup cooking water to the pesto; toss, adding more cooking water to thin. Season with salt and pepper. Serve topped with chopped artichokes and drizzled with olive oil.

Optional garnishes: toasted sliced almonds OR shaved pecorino Romano cheese OR lemon wedges OR toasted breadcrumbs.

https://www.independent.co.uk/news/this-herbaceous-vegan-sauce-redefines-pesto-herbs-americans-italian-b1878314.html