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CREAMY PESTO PASTA
Henry was known at the Pesto king growing up.
He would whip up a quick and easy pesto pasta for his friends after a night out or when hanging out with friends.
It could be the most rewarding quick pasta recipe EVER.
This is a great quick and easy vegan recipe, a brilliant veggie meal for beginners and the pasta can be swapped if you are looking for a gluten free vegan meal.
Pesto is one of the finer things in life. We’re utterly committed to it. It’s an unarguable fact that it’s made even more awesome when you make it creamy. Punchy, herby and rich, pour this bangin’ sauce over pasta for a mid-week meal that’ll leave you with nothing but licked-clean bowls.
Bish, Bash, BOSH!
- 100g fresh basil
- 1 small clove garlic
- 120g toasted pine nuts
- 2 tbsp nutritional yeast
- 100ml olive oil
- 1 lemon
- 250ml soya cream
- 3 tbsp dairy-free cream cheese
- 100g spinach
- 400g whole wheat penne pasta
- Salt and pepper to taste
- Side salad
- Lemon wedges
- Basil leaves
- Nutritional Yeast
First, make the pesto. Cut the lemon in half and squeeze the juice into a blender. Peel the garlic and put That in, too. Put all the remaining ingredients in the blender and blitz to a creamy sauce (don’t put the basil stalks in - only use the leaves).
Prepare your pasta. Boil a saucepan full of water over a high heat. Sprinkle in a generous pinch of salt. Add the pasta and cook according to packet instructions. Save 3-4 tbsp of pasta water.
Make your sauce. Pour the pesto into a saucepan and warm over a gentle heat, stirring continuously. Add the soya cream and dairy-free cream cheese to the pan and stir to combine. Add the spinach and fold until wilted. Taste the sauce and season to perfection with salt and pepper.
Almost time to eat! Add the pasta to the pan and fold it into the sauce. If the sauce needs loosening, add some pasta water and stir. Transfer the creamy pesto pasta into bowls, garnish with basil leaves, nutritional yeast and serve immediately with a simple side salad and a wedge of lemon.