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!
