Name: Fusilli in Creamy Vegan Asparagus Pesto
Cook time: 35 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 1 garlic clove; ⅓ cup cashews; 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more; 1 cup packed basil leaves (1 oz.), plus more for serving; 1 lb. asparagus, trimmed, cut into thirds, divided; ⅓ cup olive oil; 2 Tbsp. fresh lemon juice; 12 oz. whole wheat fusilli

A plate of Fusilli topped with Creamy Asparagus Pesto and basil leaves.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Cashews are a mainstay of vegan cooking for good reason. They make everything they touch rich and luxurious while actually helping to reduce total and LDL cholesterol. That’s why they are the perfect choice for a cheese-free pesto.

“Reducing cheese where possible is great; you’ll cut saturated fat,” says registered dietitian Grace Derocha, a spokesperson for the American Academy of Nutrition and Dietetics. She also notes that nuts are rich in heart-healthy fat.

Whole wheat pasta is another cholesterol-friendly upgrade, with more than twice as much fiber (6 grams) as traditional pasta (2.5 grams) per serving. “People simply don’t get enough fiber. The average American gets only 10 to 15 grams fiber per day and the recommended amount is 30 to 40 grams,” Derocha says.

If you’ve been advised by your doctor to watch sodium levels, you can decrease the salt as needed in this spring pasta recipe.

Recipe information

Total Time
40 minutes
Yield
4 servings

Ingredients

1 garlic clove

⅓ cup cashews

1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more

1 cup packed basil leaves (1 oz.), plus more for serving

1 lb. asparagus, trimmed, cut into thirds, divided

⅓ cup olive oil

2 Tbsp. fresh lemon juice

12 oz. whole wheat fusilli

Preparation

Step 1
Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
Step 2
Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
Step 3
Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.