Vegan creamy pesto pasta

Name: Vegan creamy pesto pasta
Prep time: 5 min
Cook time: 10 min
Total time: 5 min
Yield: Serves 4

Prep

5 min

Cook

10 min

Serves

Skill

Vegetarian

Prep

5 min

Cook

10 min

Serves

Skill

Dairy and Lactose Free Vegan Nuts and Seeds Pasta So Good Almond and Coconut Milks Dinner Classics Mains Cashew Milk Almond Milks

Creamy almond milk creates a special twist on a classic - vegan creamy pesto pasta.

Ingredients

2 cups fresh basil leaves, packed
1 garlic clove
1 tbs lemon juice
1/4 cup cashews
1/4 cup olive oil, divided
1 1/2 cups So Good™ Almond Original Milk
1/4 cup plain or whole spelt flour
400g penne pasta, cooked

Nutrition per serving

Weight, measurement and temperature conversions

2460 kJ

energy kj

16.1 g

protein

3.2 g

saturated fat

5.6 g

dietary fibre

80.4 g

carbohydrate

3.8 g

sugars

40 mg

sodium

Method

Place basil, garlic, lemon juice, and 1 tablespoon of the oil into a food processor. Pulse until roughly chopped. Scrape down sides of jug, add cashews and pulse again to a rough paste.
Drizzle remaining oil into a large saucepan over medium heat. Add flour, whisk to combine, and cook for a minute or two until the roux starts to smell toasted.
Reduce heat to low, add almond milk to the pan and whisk vigorously to avoid lumps. Simmer for 3–5 minutes until thickened.
Remove pan from heat, add pesto and whisk again. Add cooked pasta and stir to coat. Season with salt & pepper, to taste.
Sauce can be thinned with a bit of extra almond milk or reserved pasta cooking water if you wish. Serve hot with extra basil leaves.

2 cups fresh basil leaves, packed
1 garlic clove
1 tbs lemon juice
1/4 cup cashews
1/4 cup olive oil, divided
1 1/2 cups So Good™ Almond Original Milk
1/4 cup plain or whole spelt flour
400g penne pasta, cooked