"You’ll love this easy to make pasta that echos the flavors of fresh pesto and has the creaminess of an Alfredo. Flavorful, comforting and delicious!"
Creamy Basil Pasta
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A Note from Feedfeed
Indulge in the rich flavors of this creamy basil pasta—a delightful fusion of flavors and textures. The creamy cashew-based sauce, accented with miso paste and vegan parmesan, elevates this dish to a new level of satisfaction. Topped with toasted pine nuts, every bite is a blend of velvety smoothness and a satisfying crunch.
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- Recipe Card
Prep time: 30mins
Cook time: 15mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 1 pound pasta, any shape, such as long fusilli
- 2/3 cup (90g) raw cashews, soaked
- 2 garlic cloves, minced
- 1 tablespoon avocado oil
- 1 tablespoon miso paste
- 1/2 cup grated vegan parmesan
- 1 1/2 cups fresh basil
- 2/3 cup water
- 1/4 cup toasted pine nuts
- 1 1/2 cups reserved pasta water (as needed)
- Kosher salt and pepper, to taste
Method
Step 1
Place the cashews in a bowl and cover them with hot water. Allow them to soak for 30 minutes.
Step 2
Drain and rinse the soaked cashews. In a blender, combine the soaked cashews, fresh water, miso paste, vegan parmesan, fresh basil, salt, and pepper. Blend until the mixture is smooth and creamy, adding more water if needed.
Step 3
Cook the pasta according to the package instructions. In the final minutes of cooking, reserve some pasta water and then drain the pasta.
Step 4
While the pasta is cooking, heat avocado oil in a large pan over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the basil cream sauce and heat through.
Step 5
Add the cooked and drained pasta to the pan with the basil cream sauce. Use reserved pasta water to loosen the sauce and ensure the pasta is well coated. Allow the pasta and sauce to heat together. Just before serving, toss in the toasted pine nuts for an added crunch.