I have the best dinner for you today.
It’s quick and easy, light, yet richly flavoured, and so so tasty!
A couple of months ago I have planted parsley and basil in a large pot on my balcony. I love using fresh herbs when cooking – it makes all the difference. So next year mint, thyme, oregano and many more will definitely be joining my little garden. Anyway, lately my basil has been growing like crazy and we can’t use it up fast enough. So what to do? Pesto pasta, of course! A delicious Cashew basil pesto pasta with mushrooms, to be more precise.
Here’s how this recipe goes:
- Boil up some pasta. I used spaghetti, but any other pasta would do as well.
- Make the cashew basil pesto. Unlike the traditional basil pesto, this one is made with cashews instead of pine nuts, and with nutritional yeast instead of parmesan. I love this twist. It’s creamy, cheesy and it tastes ridiculously good.
- Sautee the mushrooms.
- Throw it all together, toss it up, top with toasted cashews and…
Dinner in under 30 minutes is waiting for you!
- 1 cup (30g) tightly packed fresh basil
- 1/2 cup (80g) cashews
- 1 clove garlic
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 4 tbsp extra virgin olive oil
- 3 tbsp water, plus more if necessary
- ½ - ¾ tsp salt, to taste
- 4 servings of pasta
- 2 cups (120g) fresh mushrooms, sliced
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- handful of cashews, toasted
- salt to taste
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Meanwhile, add all the pesto ingredients to a food processor and blend until the mixture is well blended but still has some texture, stopping as necessary to scrape down the sides. You may need to add more water to get it to your desired consistency.
Heat the olive oil in a large skillet over medium high heat. Add one clove of the minced garlic and sauté for about 30 seconds, until fragrant. Add the mushrooms and sauté for 5-10 minutes, until browned and softened. Season with salt, to taste.
Toss the pasta, cashew basil pesto and sautéed mushrooms together.
Divide among plates and top with toasted cashews.
- Store the pesto in an airtight container in the fridge for up to 3 days.
- You can substitute half of basil with baby spinach. The pesto will still be super delicious.