Creamy Cashew Pea Pesto Pasta

Pasta is my easy go-to post shift fuel, because let's get real... I usually get home around 8pm from the studio with an evening full of cleaning bikes down, washing floors, and doing all the other tasks that are associated with working at a spin studio. With this in mind the last thing I admittedly want to do is stand over a stove cooking the evening away, when by 9pm I would finish up and have a mountain of dishes to do. That's where pasta comes to the rescue; an easy as heck under 30 minute meal. 

I posted this recipe a little while back on my feed and I thought it would be best to post it here too, so if you ever find yourself in a pinch you don't even have to waste time scrolling through to try to find this recipe! If you do end up making it, please send your photos my way! Seeing your creations truly makes my day! 

Hope you enjoy & have a great day, 

Em x 

Cashew Pea Pesto Pasta 

Serves: 2-4 (depending on how hungry you are)

For the sauce: 

  • 1 cup of cooked green peas

  • 1 cup unsweetened plant-based milk

  • 3 large handfuls of spinach

  • 2 cloves of garlic (minced)

  • 1/2 juice of 1 lemon

  • 2 large bunches of basil

  • 1/2 cup of unsalted raw cashews

Method: 

  1. In a saucepan over medium heat add the cooked green peas, almond milk, spinach, garlic, and lemon to the saucepan until the spinach has wilted.

  2. Add the mixture to a high-speed blender along with the basil and raw cashews.

  3. Blend until smooth and pour over 4 cups of cooked pasta and enjoy!