Pasta is comfort food for me. When I started doing the clean-eating thing a few years ago, I thought white pasta was bad. Now that I’m a plant-based (fully vegetarian, mostly vegan) I realized that white pasta isn’t evil. Carbs are life, and as long as you keep it high carb, low fat…you’re golden.
This pesto pasta is so easy to make, and has very simple and minimal ingredients. Full of flavour and so fragrant too.
(Makes 4 servings) Reduce quantities to half to make enough for two servings)
1 cup sun-dried tomatoes (Side note: I got a jar (270ml) of sun-dried tomatoes (in seasoned olive oil) but preferably use a dry package (store was sold out when I went). You’ll use almost the whole jar, but not quite).
1 cup fresh basil leaves
1 cup dry roasted whole cashews
1 tbsp extra virgin olive oil
capellini pasta, or pasta of your choice (1-2 servings worth
- Add the cashews to a single serve blender or food processor. Process until a dry powder – usually for a few seconds.
- Add the sun-dried tomatoes and fresh basil leaves, along with the evoo to the cashews. Process further until all ingredients are combined and smooth. This will form a paste consistency.
- Cook the pasta according to the package. Capellini usually takes 6-8 minutes or so.
- Add the cashew sun-dried tomato basil pesto to the pasta and mix well.
- Serve – this dish is delicious hot or cold.