Creamy Sundried Tomato Pesto Pasta
A dairy-free take on a creamy classic. This recipe is so versatile, you could swap any ingredients and it still works. Don’t like walnuts? Use sunflower seeds instead. Looking for a vegan option? Skip the chicken and just enjoy all the vegetarian protein.
1 pkg Liviva Soybean Fettuccine
2 cups cashews
2 chicken breasts
6 cloves garlic
1 cup sundried tomatoes (in oil)
1 cup fresh basil
1 cup walnuts
2 tbsp lemon juice
¼ extra-virgin olive oil
1 cup greens (baby kale or spinach)
1 cup water
salt and pepper to taste
¼ cup grated parmesan cheese or nutritional yeast (optional)
- Bring 3 extra cups of water to a boil (in a kettle or stove top). In a bowl, cover the cashews with the boiling water, soak for 15 minutes then strain.
- Cook the pasta according to package directions. Set aside.
- Slice the chicken into thin strips. In a large frying pan, warm a splash of oil over medium heat and saute the chicken, turning halfway through, until the meat is cooked (approx. 5 minutes each side).
- In a food processor, combine the sun dried tomatoes, basil, walnuts, lemon juice, garlic and olive oil. Pulse and grind until thoroughly combined.
- In a blender, combine the soaked cashews and water. Start with half the amount of water and blend on high, adding more water as needed to work your way up to a desired consistency (the blended cashews should mimic a cream sauce).
- In the frying pan, saute the pesto for 2 minutes. Pour in the cream, and stir until cashew sauce and pesto are combined and warm.
- Toss in the noodles and coat with the sauce. Sit the chicken on top and let all the ingredients warm up (approx 3 minutes).
- Top with grated parmesan cheese (optional), nutritional yeast, chili flakes, salt and pepper and/or parsley flakes. Serve hot.
- To keep this recipe dairy-free, avoid using parmesan and opt for nutritional yeast instead.
- Skip the chicken for a protein-packed vegan option.
- Leftovers will keep in the fridge for up to 4 days.