Creamy Pesto Pasta with Fresh Tomatoes
Author Notes: Half Alfredo, half pesto—how can you lose? —Sophie - Wholehearted Eats
Serves: 2 to 4
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2
cups basil
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2
cloves garlic
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1/2
teaspoon sea salt
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1/4
teaspoon pepper
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1
lemon, zested and juiced
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6
tablespoons cashew cream
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8
ounces dried spaghetti
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1
handful heirloom tomatoes, chopped
- In food processor, combine basil, garlic, salt, pepper, lemon zest and juice, and cashew cream. Purée until smooth.
- Cook the spaghetti. Once cooked, drain, reserving a couple of tablespoons of the cooking water.
- Stir the pesto cream sauce into the pasta, along with about 2 tablespoons of the reserved water, or enough to make a creamy sauce. Garnish with chopped heirloom tomatoes. Taste and season if necessary.
- This recipe is a Community Pick!
More Great Recipes:
Pasta|Vegetable|Summer|Vegan|Vegetarian|Entree
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What is cashew cream?
To DIE for!! I'm very new to the vegan world and usually would never eat pasta unless it was covered with butter and cheese. This recipe is absolutely delicious and so easy to make. I guess I don't need dairy after all!!
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