Easy Vegan Pesto Pasta
With cashews instead of pine nuts, this pesto is more affordable and completely dairy-free.
prep time 5 mins total time 15 mins serves 2
ingredients
250g pasta
Spinach
Sundried tomatoes
pesto
1 garlic clove
Bunch of basil
1/3 (40g) cup cashews
1/4 cup (10g) nutritional yeast
Juice of a lemon
Salt and pepper
Drizzle of olive oil
method
To make the pesto, simply blend the pesto ingredients together. Taste and adjust the seasoning accordingly.
Put the pasta on to boil.
When the pasta is cooked, turn the heat off, drain and add back into the pan.
Over a very low heat, stir in the pesto and add a large handful of spinach. Keep stirring until the spinach has wilted and the pesto is mixed. Add a dash of water if needed.
Serve with some extra black pepper and some extra nutritional yeast.
notes
Double the recipe and save half the pesto in a jar in the fridge for another day.
Try adding sundried tomatoes or fresh cherry tomatoes on top for a sweet addition.
