Creamy Spinach and Basil Pesto Pasta
This quick and easy super fresh green spinach pesto style pasta is the perfect cheap meal but also makes a healthy lunch and great for an easy vegan meal prep.
Ingredients
- 300 g Fusilli pasta
- 2 tbsp Olive oil extra virgin
- 1 tsp Salt
- 1 Garlic clove large
- 50 g Cashew nuts
- 30 g Fresh basil
- 100 g Fresh spinach
- 50 g Vegan parmesan + more for topping
Instructions
- Get your pasta on to boil in salted water whilst you whip up your delicious spinach pesto.
- Add the cashew nuts to the blender cup and blitz down to a crumb.
- Add in the garlic, olive oil and basil and blitz again you may need to scrape down the sides as you go.
- Now add in the spinach bit by bit and add water if needed to get the mixture blending easier.
- Lastly add in the vegan parmesan and salt and blitz until a creamy consistency is reached.
- Taste the sauce here and add more salt if needed.
- Drain the pasta and add into a big mixing bowl along with the pesto sauce.
- Mix really well ensuring all of the pasta is coated with the sauce.
- Serve up with plenty of vegan parmesan on top and enjoy!
Notes
Blender - For this you'll need to use a high speed blender (at least 700w) that will be powerful enough to blitz the ingredients into a smooth lump free creamy sauce that cannot be achieved with a food processor (I use this one). However if you don’t have one you could food process or use a pestle and mortar however this will create a more lumpy traditional pesto type of sauce which is equally delicious.