Ingredients
- 500 g pasta
- 120 g cashew nuts
- 300 g spinach
- 40 g basil leaves
- 160 ml almond milk (or other non-dairy milk)
- 1 lemon, juiced
- 1 tsp salt
- pepper to taste
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 gloves garlic, minced
- 280 ml reserved pasta water
Instructions
1. Bring a pot of salted water to a boil, cook your pasta according to package directions. Drain it, reserving 280 ml of the cooking water.
2. To make the pesto, add the cashews, the spinach, basil, non-dairy milk, lemon juice, salt, and pepper to the blender and blend well until the spinach and basil are finely chopped. Add more lemon juice to taste if desired, and set aside.
3. In a large pan, heat olive oil over medium heat. Add the onion and a sprinkle of salt. Continue to cook, stirring occasionally, until the onion is softened and browning slightly. Add the garlic and cook for just about 60 seconds more, stirring occasionally.
4. Add the cooked pasta, reserved pasta water, and pesto and fold everything together gently. Reduce the heat to medium-low and cook, stirring frequently, until the sauce has thickened slightly and clings to the pasta, and is warm throughout. Remove from the heat and adjust seasoning to taste.
Serve and enjoy!
