Plant Based Recipes

Basil & Cashew Pasta

Basil & Cashew Pasta


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


  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.  Sprinkle on top of the pasta as garnish.
  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 non traditional ingredients in my recipes. Rather, I may add a mix of non plant based ingredients to give flavor.  Instead of using 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 add less lemons if you don’t like tartness. Instead add a bit of water or even vegetable stock to the dish. Flavor is everything. Experiment and taste as you go.