Southwestern Pesto Pasta


I love salsa.

It is true, I can literally eat it out of the jar with a spoon.

Years ago, I found this recipe (where escapes me) and thought I couldn’t go wrong with combining a bunch of salsa with pasta!

The original recipe called for regular Parmesan cheese and oil.  I omitted the oil and changed to a Vegan Parmesan cheese that is easy to make at home.




Southwestern Pesto Pasta


1 6 oz bag spinach

1 1/2 cup salsa

1/2 cup pecans

3/4 cup Vegan Parmesan Cheese

3 garlic cloves

For the Vegan Parmesan Cheese

1 cup nutritional yeast flakes

1/2 cup raw almonds (blanched* and patted dry)

1/2 tsp salt.

*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.


For the Vegan Parmesan Cheese

Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator.

Add all ingredeients to food processor bowl and process until comes to a pesto-like consistency.

Toss with hot pasta and serve.

I’m linking up today with Kimmy from Rock My Vegan Socks & Mary Ellen VNutrition for Healthy Vegan Fridays and Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!



  1. MaryEllen@VNutrition August 26, 2016 Reply
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  3. Kimmythevegan August 29, 2016 Reply
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