Creamy Vegan Pesto Pasta
Who knew that cashew nuts and WUNDA would make a super simple pasta sauce? We’ve added a fresh pesto to it this time because well… its divine obvs! You could use it on its own and add sautéed mushrooms for another easy pasta sauce win. The options are endless!
For the pasta:
- 250g dried pasta
- 100g cashew nuts
- 200ml Wunda Unsweetened
- 100g asparagus, chopped
- 100g petit pois
- 100g baby spinach
For the pesto:
- Large bunch basil, stalks removed
- 50g pine nuts, toasted
- 2tbsp nutritional yeast
- 2 garlic cloves, roughly chopped
- ½ lemon, juiced
- 100ml olive oil, plus extra for the jar
You will also need:
- A food processor
- A sterilised jar (the recipe makes more pesto that you need)
- First soak the cashews – tip the nuts into a saucepan and add enough water to cover them by about 2cm. Bring to a simmer, remove from the heat, cover with a lid, and let soak for 20 minutes. Drain then tip the nuts into a blender or food processor with Wunda Unsweetened and blitz until very smooth, then transfer the creamy mixture to a bowl. Rinse out the food processor before making the pesto.
- Bring a large pot of water to the boil. Add the pasta and cook according to the packet instructions, adding the asparagus and peas 4-5 minutes before the end of the cooking time. Meanwhile make the pesto.
- For the pesto – add all the ingredients to the rinsed-out food processor and blitz until roughly chopped. Slowly pour in the olive oil until you have a thickish pesto sauce. Check the seasoning and adjust if needed. Drain the pasta and stir in the spinach so it wilts in the heat of the pasta. Stir in 100g of the pesto and all of the creamy Wunda sauce. Serve.
Tip: The remaining pesto can be stored up to a week in a sterilised jar in the fridge for a week. Cover the top of the pesto with a layer of olive oil.