{"id":4645,"date":"2025-12-06T02:57:47","date_gmt":"2025-12-06T00:57:47","guid":{"rendered":"http:\/\/www.loveforhealthyfood.com\/?p=4645"},"modified":"2025-12-06T02:57:47","modified_gmt":"2025-12-06T00:57:47","slug":"dairy-free-pesto-pasta","status":"publish","type":"post","link":"https:\/\/www.loveforhealthyfood.com\/?p=4645","title":{"rendered":"Dairy-Free Pesto Pasta"},"content":{"rendered":"

If you want a quick and easy weeknight meal, this dairy-free pesto pasta will not disappoint! It\u2019s dairy-free, gluten-free, and absolutely delicious. The cashew basil is so good you\u2019ll want to eat it with a spoon. You can also sneak in an additional handful or two of spinach or baby greens for added greens and nutrients (you can\u2019t even taste it!).<\/span><\/span><\/span><\/span><\/span><\/span><\/span>\u00a0<\/span><\/span><\/p>\n

Benefits:<\/b><\/h3>\n

Basil <\/b>is a great anti-inflammatory that supports cardiovascular health.<\/span><\/p>\n

Cashews<\/b> support bone health and your immune system, and are great for boosting energy. They contain a variety of minerals that help you de-stress and keep you at an ideal weight.<\/p>\n

Bean-based pasta<\/b> is a delicious gluten-free alternative to wheat pasta. It contains more fiber and protein than regular pasta, but it has a similar taste and texture.<\/p>\n

\"\"<\/p>\n

Dairy-free Pesto Pasta<\/b><\/span><\/h3>\n

Ingredients:<\/i><\/span><\/span><\/p>\n

2 cloves garlic<\/span><\/p>\n

2 cups tightly packed fresh basil<\/span><\/span><\/p>\n

1 cup cashews (soaked overnight, or at least 4 hours, and drained)*<\/p>\n

1\/4 tsp salt<\/p>\n

1\/3 cup olive oil (or more, depending on the consistency you want)<\/span><\/span><\/p>\n

1-2 cups of baby spinach or mesclun greens (optional)<\/p>\n

1 package your favorite alternative bean-based pasta (chickpea, lentil, mung bean, etc.)<\/span><\/p>\n

Instructions:<\/i><\/p>\n

FOR THE PASTA<\/span><\/p>\n

    \n
  1. Cook according to package directions.<\/li>\n<\/ol>\n

    FOR THE PESTO<\/p>\n

      \n
    1. Put garlic in high speed blender or food processor and pulse until chopped.<\/li>\n
    2. Next add basil, and pulse again until it is broken down into small pieces.<\/li>\n
    3. Add cashews and salt, and process on low so that the cashews are broken into tiny pieces, but still maintain a little texture. If using cashews that haven\u2019t been soaked, you may want to process on a higher level to get a creamier consistency.<\/li>\n
    4. Finally, with the motor running, drizzle in the olive oil until completely combined.<\/li>\n<\/ol>\n

      Notes<\/i><\/p>\n

      *Soaking cashews bring out the creamiest of textures. Simply put them in a bowl, cover with water, place a cover on the bowl, and let sit on the counter overnight or for at least 4 hours. (If you let them sit longer than overnight, refrigerate). When ready to use, simply drain.<\/p>\n

      If you forget to soak them, you can still make the pesto, but note that it will have a different texture, and won\u2019t be as creamy.<\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      If you want a quick and easy weeknight meal, this dairy-free pesto pasta will not disappoint! It\u2019s dairy-free, gluten-free, and absolutely delicious. The cashew basil is so good you\u2019ll want to eat it with a spoon. You can also sneak in an additional handful or two of spinach or baby greens for added greens and… <\/p>\n

      Read More<\/a><\/div>\n","protected":false},"author":4,"featured_media":4647,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,6],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/posts\/4645"}],"collection":[{"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4645"}],"version-history":[{"count":1,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/posts\/4645\/revisions"}],"predecessor-version":[{"id":4648,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/posts\/4645\/revisions\/4648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/media\/4647"}],"wp:attachment":[{"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}