How is it already getting into September? And how is it that this year seems to be taking forever and yet flying by all at the same time?? It’s definitely a strange year and I think we can all agree it hasn’t been the easiest.
Making meals at home is definitely a form of therapy for me that helps to get through hard times. I’ve especially enjoyed my time in my own kitchen since my schedule makes that a more rare thing right now than it used to be. This pesto pasta is something that I made a recently when I was craving some comfort food. Pesto is one of those foods that is very open to interpretation. As much as I love a traditional pesto with pine nuts, I have to admit I find it hard to shell out the cash for them very often.
Other nuts, however, make a really easy replacement without being quite as pricey. What can I say, I’m cheap. So I’ve made pesto with walnuts before, so good, but this time I was wanting an even creamier consistency so I decided to go with some cashews.
This pasta comes together really easily. I mean, you just throw the pesto ingredients into a food processor or blender, boil the pasta and broccoli, and combine it all. Basic, easy, delicious! If you have a gluten allergy or sensitivity then any shape of gluten free pasta can be replaced. I used whole wheat spaghetti but it’s a simple swap. I also love this recipe because it’s a great sneaky way to get in some extra green veggies that are blended into the sauce.
--Broccoli & Cashew Pesto Pasta (Vegan+GF)--
This simple pasta makes the perfect weeknight meal with lots of hidden veggies.
Servings 8 servings
8 ounces whole wheat spaghetti noodles (replace with any shape gluten free pasta if needed) cooked according to package instructions
2 cups fresh broccoli florets
1 cup raw cashews
3/4 cup shelled sweet peas
3/4 cup plant-based milk (I used almond)
1 cup fresh spinach
1 cup fresh basil leaves, washed
1/4 cup nutritional yeast, plus more for topping
4 cloves fresh garlic
1 tablespoons freshly squeezed lemon juice
1/2 teaspoon pepper
2 teaspoons sea salt
Cook pasta according to package instructions and steam broccoli until tender. Set aside.
Combine the ingredients for the pesto sauce in a blender or food processor and blend until nearly smooth, but still slightly textured.
In a medium to large saucepan and heat over low heat, warm the pesto until hot then add in the noodles and broccoli. Gently stir over heat until everything is hot. Top with the pine nuts and some more nutritional yeast and serve.
This salad is best served fresh. If you need to prepare it ahead, simply store the pesto in an air-tight container separate from the veggies and toss together just before serving.