This is such an easy meal to whip up when you have very little time. I typically keep prepared pesto in the freezer for such times and of course, I still I have the huge block of cashew cheese that is conveniently stored in the freezer as well. Done in less than 25 minutes!
INGREDIENTS:
12-14 oz spinach fettuccine, cooked
1-1/2 Tbs cornstarch
2/3 C non dairy milk (not rice milk–too thin)
1/3 + 1 tsp vegetable broth
1/3 C prepared basil pesto
2 Tbs olive oil
Salt and pepper, to taste
Cashew cheese, shredded (Optional)
DIRECTIONS:
Heat olive oil in a small saucepan. Whisk in cornstarch, salt, and pepper; cook 2 minutes. Remove from heat and whisk in milk and broth. Add pesto and whisk thoroughly. Return to low to medium heat. Season with salt and pepper, if desired. I added the 1 teaspoon of broth here to thin out the sauce just a little. Ladle sauce over individual bowls of pasta and top with cashew cheese. Enjoy!
Looks delicious. Have you tried making your own pasta? If so, how do you think it might be possible to incorporate the spinach?
I have–unfortunately, my pasta maker got lost in our move. (How do you lose a really heavy pasta maker)?! Somehow I did, and I miss it very much. 🙁 So yes, it can be done, in fact, over at Vegan Thyme, she had a recipe for that but I couldn’t find it again when I searched her site, but it looked pretty easy. I imagine you would need to steam the spinach a little and then incorporate it into the pasta dough. I have been wanting to try it (sans the pasta maker) and just using a my marble rolling pin. Do you make your own pasta?
I love the color that the spinach pasta adds to this dish. I am such a fan of pesto, and i know that this would be a satisfying week day meal. Thank you so much for sharing!