This Simple Vegan Spinach Pesto Pasta is one of those recipes that tastes as good as the pictures look. I am always searching for delicious dinners that are healthy for my family to eat, simple to cook, and fun to make.
Spinach Pesto Pasta: Simple and Vegan
Instead of buying a basil pesto sauce, I learned a new dinner staple. I can now make a delicious and vegan spinach pesto sauce to add to any pasta or pasta salad.
Delicious Spinach Pesto Sauce
The sauce was creamy and coated the pasta perfectly. The sauce includes cashews and vegan milk which gives it a rich taste. So rich, that cheese was not at all necessary. As you will see, olive oil is used sparingly for a less-oily meal.
As part of our New Year’s Resolution goals, my husband-Angel-just finished reading The End of Dieting: How to Live for Life by Dr. Joel Fuhrman. Angel reminded me of plenty of nutritious facts, but I had forgotten some of oil. While olive and other types of oils are paraded as more healthy, they are still mostly made up of fat with little nutritional value.
So, even though olive oil is used in this recipe, sparingly is even better.
Anyways, back to the pesto pasta.
My husband thoroughly enjoyed this meal. It was hearty. It tasted great for lunch the next day. And it is definitely one that I keep on my list of dinner options for the week.
I love recipes that require ingredients that I already have handy in my kitchen. Except for possibly cashews, the other ingredients are rather common to have in the fridge of a regular veggie-eater.
The recipe calls for any kind of pasta (I chose whole grain penne rigate pasta), cashews, olive oil, any nondairy milk (I had flax milk), spinach, basil, onion, garlic, and lemon. That’s it!
It came out delicious with the penne pasta and flax milk! Yet, I am sure that any will do.
Natural ingredients are always a go-to in my book.
Helpful Hint: at one point in the portion of the recipe that makes the vegan spinach pesto, it calls for your cashews to be crumbled in a food processor. Just so you aren’t second guessing if your cashews are too crumbled or not crumbled enough (like I did), here is what mine looked like:
Then, I added the spinach, basil, nondairy milk, lemon juice, salt, and pepper according to the recipe.
The final product came out delicious. Let me know how you like it.
Head on over to Yup.. It’s Vegan to find this recipe!
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