Creamy Pesto Pasta Salad

RECIPE BY: Lynda Turner, Fauxmagerie Zengarry

Who knew plant-based cheese was so versatile? In collaboration with Fauxmagerie Zengarry, we developed a rich and creamy, melt-in-your-mouth pesto to pair with our tasty al dente rice and quinoa fusilli.

4 people


  • 4 cups cooked fusilli (1 package)
  • 1 handful of spinach or arugula
  • 1/2 cup pesto (see recipe below or use your own!)
  • 1/2 cup Fauxmagerie Zengarry Double Creme cashew cheese in chunks
  • 1/3 cup vegetable broth or water
  • 10 cherry tomatoes, halved
  • ½ lb steamed asparagus cut into 1-inch pieces
  • ½ cup chopped artichoke hearts
  • Salt and pepper to taste
  • 2 tbsp toasted pine nuts
  • Fresh basil, and a drizzle of olive oil to garnish


  1. Cook the fusilli according to package directions.
  2. In the warm pot used to cook the pasta, add pesto, cashew cheese and vegetable broth.
  3. Mix until well combined over low heat and heated through. Add the cooked pasta and toss well.
  4. Transfer the pasta mixture to a bowl and add asparagus, spinach, artichokes and cherry tomatoes.
  5. Season with salt and pepper and garnish with toasted pine nuts and fresh basil. Drizzle with olive oil.

Serve warm or cold.

Zengarry Kitchen’s Fresh Pesto Recipe


  • 2 handfuls of fresh basil
  • 2 large handfuls of baby spinach
  • 1-2 garlic cloves
  • 1/3 cup pine nuts
  • Juice of ½ lemon
  • ½ tsp pepper
  • 1 tsp salt
  • ½ cup of olive oil
  • ¼ cup of nutritional yeast


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