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Basil Cashew Pasta

Basil & Cashew Pasta

The recipe called for nutritional yeast. Instead, I added a mix of non-plant based ingredients to give flavor. I added 1/3 cup of parmesan cheese to give an otherwise bland dish flavor.

Lemons give the dish a bit of tartness, so I suggest adding less juice if you don’t like acidity. Add a bit of water or vegetable stock to the dish. Flavor is everything. Taste as you go.

Cheers!

Ingredients

  • 3 portions of pasta or brown rice pasta
  • 100g cashews
  • 1 ripe avocado, peeled and roughly chopped
  • Juice of 1 ½ lemon
  • 25g fresh basil
  • 4 tablespoons olive oil
  • 3 tablespoons water
  • 1 tablespoon nutritional yeast
  • 1 garlic clove, peeled
  • Pinch of sea salt

Preparation:

  1. Place 50g of the cashews into a food processor and pulse for a few seconds. Toast them in a frying pan until they are golden brown.  
  2. Add all the rest of the ingredients except the pasta in a blender and blend until smooth and creamy. Add water as needed.
  3. Toss your pasta with blended ingredients and sprinkle with the toasted cashews.

I did not use nutritional yeast in this recipe as it has an after taste to me. You may notice nontraditional ingredients in my recipes. Instead, I may add a mix of non-plant based ingredients to give flavor. Instead of nutritional yeast, I added about 1/3 cup of parmesan cheese to give an otherwise bland dish flavor.

Lemons give the dish a bit of tartness, so I suggest adding fewer fruits if you don’t like acidity. Instead, add a bit of water or even vegetable stock to the dish. The flavor is everything. Experiment and taste as you go.

Cheers!