EASY VEGAN PESTO PASTA

easyveganpestopasta.jpg

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.