Creamy Pesto Pasta
A Warming and Satisfying Winter Vegan Meal
If you've been following me for a while, you may know that I have another pesto recipe on Graziella TV. That one is a little different because it's nut- free, a little lighter and perfect for spring and summer (also a great choice for my nut- allergy friends). This creamy pesto pasta recipe is richer with the classic inclusion of pine nuts, and I make it vegan too, because well, we all know cheese isn't a superfood (sigh). But I PROMISE YOU, you won't miss it. This pesto is super creamy, rich and satisfying and I pair it with my favorite gluten free pasta (or whatever pasta of your choice is), Bio Naturae. I am by no means sponsored by them, I literally just LOVE their pasta lol, and it is my number one choice for gluten free pasta because the texture is perfect and it cooks up al dente. But I digress.. the pesto!
If you're looking to go more plant- based, but don't know what to make, this creamy vegan pesto is the perfect dish! It's satisfying, and hits all the right flavor points. I make this version of my pesto recipes more in the winter time since it is heavier, and you naturally do crave richer foods in the colder temperatures. I serve this as a main course, along side with a soup, salad or sautéed veggie. It's very filling, so you really don't need more than one side with it either. So, without further delay, let's make this!
1 Cup Fresh Basil Leaves, stems removed
1/4 Cup Pine Nuts
1/3 cup Extra Virgin Olive Oil
Juice of 1 Lemon
1/2 teaspoon of Pink Himalyian Salt
1/2 teaspoon Freshly Ground Pepper
Two Cloves Garlic, smashed
1/2 Onion, diced
1 package of Bio Naturae Gluten Free Spaghetti
Put all ingredients in a high speed blender or food processor and start on low. Slowly raise the speed as the pesto begins to form. Blend it just before it begins to look like baby food, and you can still see the little specks of the green basil in the sauce. Toss with 12- 16 ounces of freshly cooked pasta immediately after straining.