Vegan Cashew Pesto Pasta with Sun-dried Tomatoes
Contributed by
Team Goodness
Serves
2-4
Full of flavour and vegan-friendly, this quick-to-make pasta is great hot or cold! Serve at a picnic or BBQ to satisfy hungry guests. An alternative to the classic pine nut pesto and with added nutritional yeast for a cheesy twist.
Method
- Prepare pasta according to the directions on the package. Set aside.
- Heat a medium pan on the stove top. Once hot, add cashews. Stir frequently with a spatula until the nuts turn golden brown.
- In a blender or food processor, blend toasted cashews, basil, garlic, lemon juice, oil, water, nutritional yeast and salt.
- Place sun-dried tomatoes on a pan and sauté for 1-2 minutes until fragrant. Add pesto and water to thin down consistency.
- Stir in cooked pasta and mix well. Adjust seasoning, and garnish with basil and nutritional yeast.
