Before I get started I want to remind you guys that I’m new to this whole food blogging thing so bare with me! 🙂 I keep all of my recipes that I’ve created in a huge scratch notebook that I never intended on making public. My instructions aren’t extremely detailed, but I plan on making my content more thorough and precise in the future. But as for now, I wanted to share with you guys one of my favorite pasta dishes!
I haven’t made this recipe in a while, which is why I don’t have great photographs of this amazing meal but TRUST ME, its delicious! Once I make this again I’ll be sure to include some pretty pics! Here’s the recipe for this amazing Vegan Pesto Spinach Pasta:
- 6 cups spinach
- 1/2 lemon (juiced)
- 1/2 cup cashews (soaked if not using high speed blender)
- 1 bunch basil
- 1/4 cup unsweetened soy milk
- 1/2 tsp salt
- 1 tsp pepper
- 2 cups pasta shells
- 1/2 cup water
- 1/2 tsp olive oil
- 2 cloves garlic
- 1 yellow onion
Bring pot of salted water to a boil, cook pasta as instructed on the box. Drain.
Add cashews to blender or food processor. Pulse until the cashews are crumbled. (If you are using a normal blender/food processor, I recommend soaking the cashews at least 6 hours before hand. This will ensure that the pesto is smooth and creamy)
Add soy milk, spinach, basil, juice of lemon, salt, and pepper. Pulse until the mixture looks somewhat smooth, with the basil & spinach finely chopped.
In a medium sized pan, heat olive oil, garlic, and onions.
Once the onions are slightly brown, add the water, pesto, and cooked pasta to pan.
Stir on medium heat for 5-10 minutes, or until pasta & pesto are mixed well.
Top with fresh basil. Enjoy!