Go Back

Pesto Pasta Salad with Coffee Ice Cream

moka coffee pot
A fresh pesto pasta salad paired with a creamy, plant-based coffee ice cream that tastes way fancier than it is.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 360 kcal

Ingredients
  

For the Pesto Pasta Salad:

  • 2 cups cooked penne or rotini
  • 1 cup cherry tomatoes halved
  • 1/4 cup pine nuts or walnuts if you’re broke
  • 1 cup fresh basil leaves
  • 1 clove garlic
  • 2 tbsp nutritional yeast
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

For the Vegan Coffee Ice Cream:

  • 1 can full-fat coconut milk 13.5 oz
  • 1/2 cup brewed coffee cooled
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee optional for boldness
  • Pinch of sea salt

Instructions
 

Pesto Pasta Salad:

  • Boil pasta until tender. Drain and cool.
  • In blender, combine basil, garlic, lemon, olive oil, yeast, and nuts. Blend until smooth.
  • Toss pesto with pasta, add tomatoes, season with salt and pepper.
  • Chill if you're fancy, or eat it straight from the bowl.

Coffee Ice Cream:

  • Mix coconut milk, coffee, maple syrup, vanilla, instant coffee, and salt in a bowl.
  • Pour mixture into ice cream maker or container.
  • If using a container, stir every 30 minutes for 3 hours.
  • Freeze until firm. Try not to eat it all in one sitting.

Notes

Nutritional Values (Per Serving)

Calories: 360
Total Fat: 19g
Saturated Fat: 8g
Carbohydrates: 37g
Fiber: 4g
Protein: 6g

Vitamins and Minerals (Per Serving)

  • Calcium: 9%
  • Iron: 11%
  • Magnesium: 12%
  • Potassium: 10%
  • Vitamin K: 15%

Additional Notes / Tips to Enhance Flavor

  • Add avocado to pesto for extra creaminess (and sass).
  • Swap maple for agave if you're feeling edgy.
  • Toast pine nuts for that “I know what I’m doing” vibe.
  • Stir crushed coffee beans into ice cream for a texture twist.
  • Garnish with basil or a drizzle of balsamic—because aesthetic matters.