Creamy Pesto Pasta With Nut Cheese

Creamy Pesto Pasta With Nut Cheese

It’s cheesy in a nutty kind of way. An absolute favorite of mine and very popular with people who are transitioning to the plant-based diet. You can make this with regular or gluten-free pasta. This dish is topped with nut cheese, making it a vegan dish.

In case you haven’t noticed with my recipe posts, I’m a huge fan of simple, fresh, and tasty. This is one of those dishes that is fast and yummy!  Even though it may look like a lot of steps, don’t let that stop you. Most of it is just mixing the ingredients in a food processor or blender. If you’re in need of one, I recommend the Vita Mix. You can help support this site by purchasing it through our online store. If you’re gluten-free use your favorite gluten-free pasta, it tastes just as good.

Ingredients

  • Spaghetti noodles (gluten-free optional, try one of these brands)
  • Corn (1-2 ears of fresh cooked corn)
  • 1/2 cup fresh basil leaves (a handful)
  • 1 cup grape tomatoes
  • 1 cup of raw soaked cashews (soak at least 6 hours prior to using)
  • Sea salt (to taste)
  • 1-2 cloves garlic
  • 1-2 tablespoons olive oil
  • 1-2 lemons (juice to taste)

Nut Cheese Ingredients

  • 1 cup un-soaked cashews
  • Chili Flakes (to taste; optional)
  • 1 garlic clove
  • Sea salt (to taste)

Directions for Creamy Pesto Sauce

  1. Soak your cashews earlier in the day or overnight in a bowl that allows the water to just cover them
  2. Once cashews are ready, should be soft, rinse and place in food processor
  3. Add garlic cloves, olive oil, basil and a bit of sea salt
  4. Chop in food processor until consistency is smooth, set aside

Directions for Nut Cheese

  1. Place un-soaked cashews in food processor
  2. Add garlic clove and mix contents is crumbly and similar consistency to parmesan cheese
  3. Sprinkle with sea salt and chili flakes (for a spicy kick)
  4. Fluff with fork, set aside

Directions for Pesto Pasta

  1. Boil noodles per package directions, drain
  2. Over low heat, mix in the Pesto mixture
  3. Add grape tomatoes
  4. Add cooked corn
  5. Toss and serve
  6. Squeeze a little lemon over the top and drizzle with Nut Cheese and top with a few leaves of fresh basil
Share
 

Leave a Reply

Your email address will not be published. Required fields are marked *

*