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Are you a fan of basil’s delightful aroma and flavor? I totally get it! And if you’re into creamy pasta, you’re in luck. This Creamy Basil Pesto Pasta is not only quick and easy to prepare, but it’s also the best vegan version I’ve tasted. In just under 15 minutes, you’ll have a fresh, delicious meal ready to enjoy—yay!
In this dish, basil takes the spotlight, although the crunchy snap peas are perfectly delightful. If you’re as fond of basil as I am, you’ll be glad to know it’s packed with beneficial compounds (phytonutrients) that offer antioxidant and anti-inflammatory benefits.
Got a garden overflowing with fresh basil? This pasta is calling your name! The recipe is simple and uses basic ingredients. For the creaminess, we rely on cashews. Make sure to use raw cashews, as roasted ones won’t give the same creamy texture. A food processor is essential here: start by processing the cashews until finely ground, then add the other ingredients.
Isn’t the creaminess just mouthwatering? I can’t help but drool over these photos!
This recipe serves 2 as a main course or 4 as a side dish, perfect with tempeh, fish, or chicken. *Chickpea pasta, which is gluten-free, made from lentils and chickpeas, works great here.
Here are a few other dishes I think you’ll love:
I’m excited for you to try it out and let me know your thoughts!
Can’t eat cashews? No worries!
This kale pesto recipe is delicious, too: https://www.joyoushealth.com/27421-blog-baked-salmon-with-kale-lemon-pesto. It uses walnuts instead. You can add fresh basil and reduce the kale if you like.
Does cashew pesto freeze well?
I haven’t tried freezing it, so I can’t guarantee the texture will stay the same.
Looking for a nut-free creamy option?
Hemp hearts can be used as a nut-free alternative, and they’ll still give a creamy texture.
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