Using our Basil, Cashew and Parmesan dip as a base for the sauce, this dish is a pesto lover’s dream! It’s delicious stirred through pasta or for a healthy low carb option, try it with cauliflower rice or zoodles. Cauliflower risotto is easy to whip up, and this recipe is bursting with fresh herby flavour and creaminess.
VEGAN | GLUTEN FREE | LOW GI | DIABETIC FRIENDLY
Lemon Basil Pesto Pasta
1 cup wholegrain pasta or 2 large zucchini’s
1 tub Basil & Roasted Cashew Pesto Cauli Dip
1/2 Cup Cashews or Pine Nuts
1 Handful Torn Basil leaves
1 tablespoon olive oil
Vegan Parmesan (optional)
1. Boil pasta until ele dente or if using zucchini cut and spiralise to resemble noodles.
2. Once the pasta has boiled transfer it to a heated pan with olive oil and stir through basil dip. If you are using zucchini noodles you can either serve them cold (great for a summer salad) or quickly blanch them in boiling water. Do not blanch for longer than a minute to avoid making them soggy. Transfer the hot zucchini noodles to a bowl, drizzle olive oil over the top and then stir through Basil & Cashew Dip.
Garnish with Vegan Parmesan, torn basil and cashews or pine nuts! You can even throw in some extra ingredients such as roma tomatoes & spinach.
This is a great way to sneak in extra veg in a pasta dish without the kids knowing.