Creamy Basil pesto pasta
What a year 2020 has been..
On the 14th of February 2020 we had our first and last event of the year… Little did we know it would be our last!
We are beyond grateful that we got the opportunity to host such a spectacular event and will forever be thankful to everyone who was involved!
The night was intriguing. The setting was romantic with soft light and soothing tones of a beautiful acoustic guitar. The decor was mind blowing and of course the food was completely authentic.
Our starter consisted of a basil pesto pasta made with cashew cream and freshly picked basil. Zesty lemon and a generous helping of nutritional yeast turned this sauce from great to exceptional!
I hope you enjoy making this recipe as much as I enjoyed catering our valentines event this year with you, as it is the last for a long while. We are at least happy we can still share our recipes and ideas.
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AuthorChef MeganCategoryRecipesDifficultyBeginnerThe creamiest cashew nut sauce you will ever taste.
Soak cashews overnight, rinse cashews well. Place in a blender with 1 cup filtered water. Add all the other ingredients for the sauce and blend till smooth. Season as you like!
Cook your pasta as per instructions on the pack, mix half fresh basil, basil pesto & cashew sauce into pasta. Divide into portions and top with fresh basil and Parmesan topping.
Basil pesto recipe coming soon
For the Cashew topping mix nutritional yeast and roasted nuts together. This will stay fresh in a sealed jar up to 1 month.
Ingredients
Directions
Soak cashews overnight, rinse cashews well. Place in a blender with 1 cup filtered water. Add all the other ingredients for the sauce and blend till smooth. Season as you like!
Cook your pasta as per instructions on the pack, mix half fresh basil, basil pesto & cashew sauce into pasta. Divide into portions and top with fresh basil and Parmesan topping.
Basil pesto recipe coming soon
For the Cashew topping mix nutritional yeast and roasted nuts together. This will stay fresh in a sealed jar up to 1 month.