A creamy pesto pasta that you NEED in your life. This recipe is so easy to make and takes only about 10 minutes (depending on how long your pasta takes to cook). It’s perfect for those busy nights and you need something quick. I used 3 different kinds of greens (parsley, spinach, and basil), but you can switch it up however you like! The best part of this recipe is that it’s oil free, gluten free, and you can even make it nut free by swapping the cashews for hemp seeds.
How do I get the sauce to be extra creamy?
Vitamix! It’s seriously the best blender in the market in my opinion. I use it for all my sauces, dips, cheeses, and soups. It’s the only blender I’ve used that actually makes my cheese sauces extra creamy and lump free, even when I throw raw cashews (without soaking) in there. If you don’t have a Vitamix, then I would strongly suggest to break your tofu up in small pieces or crumble it and use a good quality high speed blender (Instant Pot Blender is my second favorite and much more affordable than Vitamix).
What kind of greens should I use?
It’s really up to you – the options are endless. I chose spinach, basil, and parsley mainly because that’s what I had on hand. You can get creative and combine any greens you like. Kale and basil are a great combination, just plain basil is one of my favorites as well! The best way to know what you like is trial and error 🙂
How to make this nut free?
If you want to make this sauce nut free, simply swap the almond milk out for any other non dairy milk (pref oat milk) and swap the cashews out with hemp seeds.
Other pasta recipes you’ll LOVE
Vegan Creamy Pesto Pasta
Cooked gluten free pasta
Cook your pasta according to package instructions
Add all pesto ingredients into high speed blender (Vitamix) and blend until smooth
Transfer to saute pan and add in cooked pasta - combine well
Serve and enjoy!