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Epicurious

Fusilli in Creamy Vegan Asparagus Pesto

4.4

(54)

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.

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