One fan describes this glossy pesto pasta as “hands-down the most delicious pesto recipe” they’ve ever had. The pesto sauce is made by blending cashews, fresh spinach, fresh basil, and nutritional yeast. (Be sure to allow 30 minutes to soak the cashews.) Notes another commenter, “Wow. So delicious and fancy. I didn’t have spinach on hand so substituted collard greens in the pesto sauce. I will definitely make it again.”
- PREP-TIME: 30 MINUTES / READY IN: 1 HOUR
- MAKES 8 CUPS
- SERVING SIZE: 2 CUPS
Cashews are a smart swap for pine nuts in dairy-free pesto. Beyond building creaminess, the budget-friendlier nuts also add a subtle cheesy flavor, which nutritional yeast plays up in this pretty pasta dish. Cut down on day-of prep time by making the pesto ahead and refrigerating it in an airtight container for up to three days. These other plant-based recipes are easy to prepare and full of flavor and texture!
By Shelli McConnell, Jun 1, 2021 Courtesy Forks Over Knives .com
INGREDIENTS
- ¼ cup raw cashews
- 4 cups fresh spinach
- 1 cup fresh basil
- 2 to 3 tablespoons nutritional yeast
- 2 cloves garlic, peeled
- ¼ cup low-sodium vegetable broth
- 2 tablespoons lemon juice
- 8 oz. dried whole wheat spaghetti
- 8 oz. fresh thin green beans, trimmed and halved lengthwise, if desired
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon chopped pistachio nuts
- Crushed red pepper (optional)
INSTRUCTIONS
- For pesto, place cashews in a bowl. Add boiling water to cover. Let stand 30 minutes; drain. In a blender or food processor combine cashews and the next six ingredients (through lemon juice).
- Cook spaghetti according to package directions, adding green beans the last 2 minutes of cooking; drain, reserving 1 cup pasta cooking water. Return spaghetti to pan. Add pesto and cannellini beans; toss to coat. Add reserved pasta cooking water a little at a time to achieve desired texture, tossing to combine. Season with salt and black pepper. Sprinkle with pistachios and, if desired, crushed red pepper.
NUTRITIONAL INFORMATION:
Per serving (2 cups): 377 calories, 65 g carbohydrates, 18 g protein, 8 g total fat, 1 g saturated fat, 0 g cholesterol, 212 mg sodium, 12 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.