Pesto pasta is the ultimate speedy comfort food dish that I’ve absolutely adored for as long as I remember. It was one of the first pasta recipes that I learnt to make for myself growing up and although simple, is just bursting with so much incredible flavour! It’s also a great dish to get creative with and you can pretty much add in whatever protein and veggies you desire. This is slightly different from your classic pesto dish, as I’ve whipped up a really delicious, creamy sauce.. that is also in fact, DAIRY FREE. For the most part, I do follow a dairy free diet, however I do enjoy the odd bit of cheese here and there. Creating dairy free alternatives to classic dishes is actually surprisingly easy and this white sauce like mixture has been one of my staple recipes for years now! It’s great to use as the base for so many different
There’s so many great dairy free milks on the market now and one of my personal favourites is coconut milk. I just love the flavour and consistency because it has a subtle hint of sweetness and is super creamy! The sauce couldn’t be more simple really and it’s basically the same method as when you make a traditional white sauce, but I’ve substituted the butter for some coconut oil and then added buckwheat flour.
Pasta is the perfect simple & speedy mid-week meal and a great family dish that you can cook in a large batch for everyone to enjoy together. It’s super quick and fuss free to throw together and you can customise the different veggies and protein sources that you add in. I love adding broccoli, spinach and asparagus into my pasta dishes for an extra boost of veggies and crunchy texture.
Creamy Vegan Pesto Pasta
- Prep Time: 15 minutes
- Total Time: 15 minutes
Heaped tsp Vita Coco Coconut oil
Heaped Tsp buckwheat flour
1 cup Vita Coco Coconut Original milk Heaped Tbsp vegan basil Pesto
2 Tsp nutritional Yeast
Sea salt & Black pepper to taste
2 Servings spelt spaghetti (or other pasta of choice) Handful Fresh cherry Tomatoes
Cook the pasta according to the instructions on the packet.
To make the sauce, gently heat the coconut oil in a saucepan over low heat, then stir through the flour to create a roux.
Remove the from the heat and whisk in some of the milk until all of the flour mixture has dissolved. Return this to the hob and pour in the rest of the milk whilst continuing to whisk. Bring to the boil, then reduce to a simmer and stir continuously as the sauce thickens.
Add in the nutritional yeast, pesto and season to taste.
Once the pasta is cooked, transfer the spaghetti into the sauce and carefully mix everything together. Slice the tomatoes into quarters and scatter over the pasta. Serve and dig in!
- Serving Size: 2 people