A five-ingredient healthy and easy-to-make creamy pesto pasta!
Another pasta recipe! This time: creamy pesto!
Pesto is one of my favorite pasta sauces, and this recipe is my go-to for busy weeknights not only because it is delicious, but also because it's really fast to put together (just remember to soak your cashews the night before)! I also love this recipe because it's only five ingredients (including water) making it budget friendly, and, because it's also vegan, oil-free, and can be gluten-free, it's a recipe that many can enjoy.
If you're looking for an easy, tasty, and healthy dish, give this pasta recipe a try!
Note: You can choose any pasta you want for this recipe (gluten-free, whole wheat, or whatever you love), and if pasta isn't for you, feel free to try the same sauce on a different base, such as rice or quinoa! The recipe also serves about 3-4 people, so feel free to adjust accordingly, or keep leftovers stored in the fridge for up to two days.
1 pack of pasta (can be gluten-free, whole wheat, or whichever kind you love)
2 tbsp nutritional yeast
1 cup cashews (soaked overnight in room-temp water or 2 hours in hot water)
1 and 1/2 cup water
1 cup basil
Salt & pepper to taste
Step by step:
Cook pasta (or grain) according to package
While the pasta is cooking, make your pesto sauce by blending together your soaked and drained cashews with your water, nutritional yeast, and basil
Once the pasta is cooked and drained, return to pot on low heat and add in your pesto sauce
Stir until the sauce and pasta are warm
Salt and pepper to taste
Stir, serve with optional toppings, and enjoy!