A delicious pasta which is quick and easy to make. The cashews give this the creamy texture without the dairy. You can add toasted pine nuts or asparagus spears (or both) for extra deliciousness. The pesto can also be used as a pizza base for an alternative to tomato based pizza sauce. This recipe has been recipe tested by some lovely ladies and they all gave it the thumbs up. Don’t take their word for it, make it and see what you think! Use Gluten Free pasta if you would like a GF version of this.
” Life is a combination of magic and pasta.” Federico Fellini
Creamy Pesto Spaghetti
spaghetti for 4 (or any other pasta that you like)
1 cup fresh basil
2 tablespoons olive oil
1 teaspoon lemon juice
2 cloves garlic
1/2 cup raw cashews
500g diced mushrooms (cup, button, flat – whatever type you like)
What do I do now?
Cook your pasta as per the instructions on the packet.
While your pasta is cooking, put the avocado, basil, olive oil, lemon, garlic and raw cashews into a food processor and blitz until smooth and creamy.
Cook your mushrooms in some olive oil on low heat until they are golden brown.
When the pasta is cooked, drain and return to the pot. Mix the basil pesto through the pasta and add the mushrooms at the end.
Yum! Very easy. Very delicious
Anything else I should know?
The basil / avocado pesto can be made in advance and kept in an airtight container in the fridge. You could add asparagus tips or pine nuts to this if you would like to mix things up a little. This pesto is a great base for pasta sauce or as a pizza base – vegan and delicious.