• Tristan

Cashew pesto with penne pasta and spinach

Another delicious recipe here for you to explore.

A vegetarian pasta dish with a creamy cashew pesto and spinach.

This recipe once again is ready in less than 15 minutes. Made for 4 lucky individuals or 2 greedy ones like us.

Are you ready for me to reveal how simple and easy it can be to serve a delicious, yet original veggie dish?



Start off with a handful of cashews, blend them into crumbs in your food processor. Heat them up on a medium heat in a frying pan without anything else, just stir to make sure you don't burn them, it will smell delicious. Set a sight to cool down.


Meanwhile get a pot of water to boil and add your pasta.

Remember to keep some of its water for the final step of this recipe.



While doing so, fill your food processor with the following ingredients:


* A handful of fresh basil

* 1 cup cashews

* 1 tbsp tahini

* Juice of 1 lemon

* 2 garlic cloves

* 1 cup powdered Parmesan cheese

* 1 tsp cumin powder

* Salt and pepper

* 1/2 cup almond milk (or milk of choice)

* A decent amount of olive oil and water to become the required texture


Blitz till smooth.


By now your pasta should be cooked, keep some water to use in the next step.


Take a large frying pan, add some olive oil and heat up on a medium heat.

Fry 200g freshly washed spinach leaves, sprinkle some garlic powder and dried parsley on top.

Now add the pasta along with some of the pasta water.

Finally cover with the pesto and stir well.


Don't forget to sprinkle the cashew crumbs on top for a finishing tough and extra flavor.

This pasta would be great to combine with salmon.





Do you love pesto as much as I do, you'll find more recipes right here:

https://www.bokkal.com/post/spinach-pesto-with-maccheroni-al-ferretto

https://www.bokkal.com/post/green-pesto


And what about cashews, check out the following recipe for more on the subject:

https://www.bokkal.com/post/fusilloni-with-cashew-cream-and-roasted-tomatoes


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