Creamy Vegan Pesto Casarecce Pasta
Ingredients
Sauce
- 1/2 cup cashews soaked and drained
- 1/4 cup pesto + 2 heaping tbsp divided
- 2 tbsp nutritional yeast
- 1 clove garlic minced
- 1/2 pasta water
- Sea salt and cracked pepper
- Chili flakes (optional)
Pasta
- 1 bag casarecce pasta (or short noodle of choice)
- 2 tbsp olive oil
- 1/4 onion sliced
- 1 clove garlic minced
- 5 asparagus spears cut into 1/2 inch pieces
- 2 cups yellow foot chanterelle, sliced
- 1/2 cup frozen edamame
- 3/4 cup coconut bacon
- 1/2 cup pasta water
- Sea salt and cracked pepper
- Micro radish or micro greens of choice
- Chili flakes (optional)
Preparation
Soak cashews in water for at least 4 hours or overnight, then drain
Blend the sauce ingredients, including pesto, nutritional yeast, minced garlic, and pasta water, until smooth
Cook pasta according to package instructions, reserving some pasta water
In a skillet, heat olive oil over medium heat and sauté sliced onion and minced garlic until softened
Add asparagus, chanterelle mushrooms, and edamame to the skillet; cook until vegetables are tender
Mix in the cooked pasta, blended sauce, and additional pasta water if needed to achieve desired consistency
Stir in coconut bacon and season with sea salt, cracked pepper, and chili flakes if desired
Garnish with micro radish or micro greens before serving
Notes
This dish is a vegan recreation of a nostalgic pesto cream sauce, inspired by past restaurant trends
