Creamy Basil Pasta
Creamy Basil Pasta
This pasta is creamy, flavorful and super easy to make. Perfect for any day of the week when you want something satisfying yet not complicated. Fresh basil gives the dish its beautiful green color and the flavors echo that of a great pesto. Lightly toasted pine nuts are tossed in at the end to give this pasta that extra bite of buttery goodness.
Serves 4
Ingredients
1 lb of Pasta any shape (I used long fusilli)
2/3 cup (90g) Raw Cashews soaked
2-3 Garlic cloves minced
1 Tbsp (15ml) Avocado Oil
1 Tbsp (15g) Miso Paste
1/2 cup (40g) Vegan Parmesan grated
1 1/2 cups (25g) Fresh Basil
2/3 cup (158ml) fresh Water
1/4 cup (35g) Pine Nuts Toasted
1/2 - 1 1/2 cups (118ml - 355l) reserved Pasta Water
Salt & Pepper to taste
Directions
1. Soak the cashews in enough hot water to cover, for 30 minutes.
2. While the cashews are soaking, toast the pine nuts. Heat a dry pan on medium heat and add the pine nuts. Shake or flip the nuts every 30 seconds or so until they become fragrant and have taken on some color. This will take a few minutes. Once toasted, set aside.
3. Add the soaked and rinsed cashews to a blender along with the fresh water, miso paste, vegan parmesan, fresh basil, salt & pepper to taste. Blend until completely smooth and creamy. Add more water if needed.
4. Cook the pasta according to package directions. When the pasta is almost done cooking, heat the oil in a large pan on medium low heat. Add in the minced garlic and sauté for 1-2 minutes or until fragrant. Add in the basil cream and mix until it has heated through.
5. Toss in the cooked and drained pasta and use some of the reserved pasta water to loosen the sauce. Mix until well coated. Allow the pasta and sauce to heat together. Add in the toasted pine nuts before serving.
