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Gluten and Vegan Pesto Pasta
Dairy Free,  Gluten Free,  Vegan

{Gluten Free & Vegan} Creamy Basil Pesto Spaghetti

Today I am sharing a comfort food recipe for this bowl of Gluten Free and Vegan Creamy Basil Pesto Spaghetti.

If there is one herb I absolutely LOVE it is Basil. For one, it is the only herb I can actually keep alive. It is also wonderfully fragrant and versatile and elevates a dish that may otherwise taste too bland. Most importantly, you can make pesto with it.

However store bought pesto is expensive because it usually contains pine nuts, (the most expensive nut known to manūüėÖ) garlic (which I can’t eat) and other unhealthy additives.

A while back I made this healthy, budget friendly homemade pesto using cashews and the ingredients in this recipe are similar, except for the fact that we will be using a blender.

This gluten free, dairy free, Creamy Basil Pesto Spaghetti is made from Basil, Olive Oil, coconut milk and cashews and is a vegan too because it is free of cream or butter.

Simple, easy and delicious and a lot healthier too!

 

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I think what I love most about this dish is the fact that I get to eat a creamy pasta without any cream – so this bowl of comfort food is a little gentler on the gut. (when eaten in moderation of course)

 

Gluten Free and Vegan Creamy Pesto Pasta

Enjoy this plant-based approach on a creamy pesto pasta and happy eating!

Please tag me on Instagram if you make this pasta and use the hashtag #LeFamishedCat

Love,

Cat

Gluten Free & Vegan 'Creamy' Pesto Spaghetti

Course Main Course
Cuisine Italian
Keyword Basil Pesto, Healthy, Lunch, Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Cat Barker

Ingredients

Pesto Sauce

  • 80 grams basil
  • 1/4 Cup Olive Oil
  • 100 grams Raw Cashews
  • 1 Juice of a lime
  • Salt & pepper to taste

Pasta

  • 250 g Gluten Free Spagetti
  • 1/2 Can Coconut Milk
  • 1/2 Lime
  • Salt & pepper to taste

Instructions

  • In a food processor, blend your basil, oil, cashews, lime, salt, and pepper until it forms a paste. Taste and adjust if it needs more seasoning. It will be a thick paste
  • Boil pasta according to packet instructions, drain and set aside
  • Pour coconut milk into a pan and warm slowly and then add the basil pesto mixture you made earlier, as well as another good squeeze of lime and salt and pepper to taste
  • Now toss the pasta back into this pesto mixture, ensuring the pasta is fully coated and serve while hot!
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