Monday, August 20, 2018

{Recipe} Easy Spinach Pesto Pasta

I was in a weeknight cooking rut when I went back to my Pinterest board in search of an easy dinner we'd all like.
I had an abundance of fresh basil so I knew pesto would be a good option.
 Ingredients:
(For the pesto)
1/2 cup raw cashews
6 cups loosely packed fresh spinach leaves
1 small bunch fresh basil
1/2 cup non dairy milk
1/2 lemon, juiced
1/2 tsp salt
black pepper to taste
(For the pasta)
8 oz pasta (I used farfalle/bow ties)
1/2 small yellow onion, diced
2 cloves garlic, minced
1/2 cup reserved pasta cooking water
To make:

  • Cook pasta according to directions on package. Drain and keep warm. Reserve 1/2 cup of the cooking water.
  • While the pasta is cooking, heat some water (or olive oil) in a pan on medium heat and sauté the onion until soft and slightly brown. Add the garlic and cook for a minute or so until garlic is fragrant.  Turn off heat.

  • Make the pesto. To a blender or food processor add the cashews and process until crumbled. 
  • Add the spinach, basil, non dairy milk, lemon juice, salt & pepper. Pulse the mixture, scraping down the sides if necessary.  Process until the spinach and basil are finely chopped.

Look how green and fresh it is!
To assemble:
  • To the pan with the onions and garlic, add the pasta, pesto sauce and reserved water.  Fold gently to combine and cook on medium low until the sauce thickens. 
  • Taste to adjust any seasonings and serve warm. I served ours with some veggie sausage crumbles.  Original recipe here.
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5 comments:

Tamar SB said...

Yum!! I love pesto - and should use my basil as summer ends to freeze some!

Creations By Cindy said...

Looks so pretty too! I have some fresh basil but not enough to make pesto. I think I am going to make some dried herb seasoning with what I have managed to keep from drowning this year! A few years ago I made so much basil I had to give it away. Last year struggled to make enough to even use in a dish. This season I have a little. Think I am loosing my touch on the basil. (Sad face) Thanks for the recipe. Hugs and blessings, Cindy

Carla from The River said...

I pinned!
I hear you about getting into a rut when it comes to what to make for dinner. I was in one as well.
Our Eggplant is in full harvest time, so Eggplant goodness is what I have been making as of late. :-) I do love eggplant.

Enjoy these last few weeks with your daughter. Golly the summer went fast! I did have a break down on Sunday, I cried and cried. It was good for me to do, LOL, I am feeling better about Sam heading off, I know he has to do it, but why did it all go so fast. I was looking back at some baby photos. Good Grief, not the thing to do. ;-)

Jessica @ Barefoot by the Sea said...

This looks delicious! I’m often in a rut but I can find lots of inspiration here! Thank you for sharing! We love pesto, especially a good dairy free one!

laura@notatrophywife.com said...

I have to try this! I actually have basil growing in my garden this year! Yum! laura

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