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Pesto is one of the finer things in life. We love pesto. What on earth could be better than pesto?? Ah yes; CREAMY pesto! This creamy pesto is divine - the punchy, herby flavours of the pesto come through and are complimented perfectly by it’s rich, creamy texture. Poured over pasta and baby, we’re onto a winner. Expect to see empty bowls all round after eating this.




  • 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

To Serve

  • Side salad
  • Lemon wedges
  • Basil leaves
  • Nutritional Yeast


  1. 1.

    Kettle boiled | Saucepan | Blender

    First, make the pesto | Cut the lemon in half and squeeze the juice into a blender | Peel the garlic and put it in the blender | Put all the remaining ingredients in the blender and blitz to a cream (don’t put the basil stalks in - only use the leaves)

    Now, prepare the 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

    Now, make the 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