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Presto Pesto Pasta

Updated: May 10, 2019

At the end of a busy day, the last thing anyone feels like doing is spending another hour on their feet making dinner. If you keep your fridge stocked with Zengarry cashew cheese, it is easy to pull together a quick dinner in no time, like this Pesto Pasta!

It's ready in the time it takes you to boil some pasta, and it's full of fresh basil-y flavour! Add in some cooked cauliflower and broccoli or add a side salad to sneak in a few more veggies!


  • 4 cups cooked pasta noodles (I like to use gluten-free Kamut pasta)

  • 4-5 button mushrooms, sliced

  • 1 handful of spinach

  • 1/2 cup Pesto (see recipe below or use your own!)

  • 1/2 cup Fauxmagerie Zengarry Double Creme cashew cheese

  • 1/4 cup vegetable broth or water

  • Salt and Pepper to taste

  • Toasted pine nuts, chopped cherry tomatoes and fresh basil to garnish


  1. Sautée mushrooms in a drizzle of olive oil for about 5 minutes. Add spinach and cook until the spinach is wilted.

  2. Add pesto, Zengarry Double Creme cashew cheese and vegetable broth to the mushrooms/spinach mixture.

  3. Mix until well combined over low heat and heated through. Add the cooked pasta and toss well.

  4. Season with salt and pepper and garnish with toasted pine nuts, chopped tomatoes and/or fresh basil.

Pesto with Garlic Scapes and Spinach


  • 2 handfuls of fresh basil

  • 2 large handfuls of baby spinach

  • 3-4 garlic scapes, chopped into 1 inch pieces

  • 1/3 c. pine nuts

  • Juice of ½ lemon

  • ½ c. pepper

  • 1 c. salt

  • ½ c. of olive oil

  • ¼ c. of nutritional yeast


  1. Place all the ingredients in the food processor and mix well.


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