Full of flavour and vegan-friendly, this quick-to-make pasta is great hot or cold! Serve at a picnic or BBQ to satisfy hungry guests. An alternative to the classic pine nut pesto and with added nutritional yeast for a cheesy twist.
Prepare pasta according to the directions on the package. Set aside.
Heat a medium pan on the stove top. Once hot, add cashews. Stir frequently with a spatula until the nuts turn golden brown.
In a blender or food processor, blend toasted cashews, basil, garlic, lemon juice, oil, water, nutritional yeast and salt.
Place sun-dried tomatoes on a pan and sauté for 1-2 minutes until fragrant. Add pesto and water to thin down consistency.
Stir in cooked pasta and mix well. Adjust seasoning, and garnish with basil and nutritional yeast.
SHORT DESCRIPTION
Full of flavour and vegan-friendly, this quick-to-make pasta is great hot or cold! Serve at a picnic or BBQ to satisfy hungry guests. An alternative to the classic pine nut pesto and with added nutritional yeast for a cheesy twist.
DESCRIPTION
Prepare pasta according to the directions on the package. Set aside.
Heat a medium pan on the stove top. Once hot, add cashews. Stir frequently with a spatula until the nuts turn golden brown.
In a blender or food processor, blend toasted cashews, basil, garlic, lemon juice, oil, water, nutritional yeast and salt.
Place sun-dried tomatoes on a pan and sauté for 1-2 minutes until fragrant. Add pesto and water to thin down consistency.
Stir in cooked pasta and mix well. Adjust seasoning, and garnish with basil and nutritional yeast.
INGREDIENTS
500g organic penne pasta 1/3 cup organic sun-dried tomatoes (soaked in hot water for 5 minutes) 1/4 cup water
Cashew Pesto:
1/2 cup organic raw cashews 1 cup fresh basil + extra for decoration 1 garlic clove 1 tbsp lemon juice 2 tbsp organic olive oil 2-3 tbsp water 2 tbsp nutritional yeast 1/4 – 1/2 tsp Himalayan salt
Method
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