cashew pesto alfredo pasta

BENEFITS

Cashew benefits.

tips + tricks

  1. Speed up the process by pre-soaking cashews and then storing in freezer for easy recipe incorporations. You can create cashew mylk or creams, sauces, dips, or nut butters. Freezing prevents it from spoiling.

  2. All alfredo? Omit the basil.

  3. Less alfredo? Use only 1/4 cup cashews and 1/4 cup water or broth. Increase the basil leaves by 1/2 cup.

  4. Pastas? Use gluten free pasta such as brown rice or quinoa. If using gluten, use organic wheat or whole wheat. Switching fusilli to spaghetti, penne, or linguine works too.

ingredients

  • 1/2 cup raw cashews, soaked for 4 hours minimum

  • 1/2 cup water or broth

  • 2 tbsp nutritional yeast

  • 1 shallot, sliced

  • 2 clove garlic, sliced (roast for extra flavour)

  • 1/2 tbsp lemon juice

  • 1 tsp miso paste

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 1/2 cup basil leaves, fresh

  • 1/4 tsp red chilli flakes

  • 4 cups fusilli pasta, dry

  • 2 tbsp pine nuts, toasted

  • 2 cup kale, sliced thinly

  • 1 cup mushrooms, sliced

method

  1. Sauce: Add shallot with 1 tbsp of avocado oil to pan over medium-high heat. Cook until translucent. Adjust heat if needed. Add garlic. Stir. Cook for a few more minutes with frequent stirring to prevent burning. Set aside.

  2. Sauce: Add all ingredients to high speed blender. Blitz on high for at least two full minutes. The length of time depends on blender. VitaMix works best. The texture should appear creamy and thick without cashew bits. Please note you may need to scrape sides once or twice. Taste. Adjust liquids or seasonings.

  3. Pasta: Cook pasta as per directions on package until al dente. Add salt to water so the pasta can absorb while cooking.

  4. Garnishes: While the pasta is cooking, toast your pine nuts over medium-high heat in pan until they appear golden browned and smell nutty. Frequently toss to prevent burning. Set aside.

  5. Vegetables: In the same pan used for pine nuts, add an additional 1 tbsp of avocado oil (or butter) and add mushrooms. Saute for five minutes until browned and liquid has evaporated. Add kale. Toss together. Set aside. Please note you can switch any of these vegetables for alternatives such as spinach for kale or zucchini for mushrooms.

  6. Assembly: In a pot add your sauce. Gently toss together with spatula to prevent noodles from breaking. Add vegetables and toss one more time. Place onto plates or bowls. Top with toasted pine nuts and any other garnish you’d enjoy!

Sierra Wright