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Creamy pistachio pesto pasta
I like this dish because often I come home late after the gym and just want something really quick and nourishing. My go-to meal is pasta with tomato sauce and tofu but I can't have that every day of course. So why not try something else and the pistachio pesto tastes just wonderful! You can also sub the pasta with rice or potatoes (for the best flavour slice them, cook them first, and then fry in a bit of oil before you add the pistachio pesto).
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I love the green colour of this pasta! Super nourishing and prepared in a flash!
Often pistachio are used for sweet dishes, but they work really well for savoury dishes as well!
I love the creaminess of this dish! For some reason the pistachios, in combination with other flavours have created a new yummy umami flavour. It's hard to describe, it almost has a bit of a meaty flavour. Try it, you won't be disappointed.
This dish is so easy, yet looks very presentable and you don't need to spend a lot of time in the kitchen to prepare.
INGREDIENTS (3 portions):
Pistachio pesto ingredients:
- 100g pistachios (shelled, unsalted)
- 1 1/2 tsp lemon juice
- 1 tbsp olive oil
- 1/2 a vegetable stock cube
- 1 tsp minced garlic
- 1/2 tsp Salt (to taste)
- 150ml water
- Handful of basil leaves
All you have to do is cook some nice pasta of your choice.
And in the meantime add all pistachio pesto ingredients into a blender. I accidentally bought Thai basil which doesn't work as well as normal basil, which tastes so much nicer (so don't mix the two up). Blend all ingredients until you get a really nice and smooth cream.
When the pasta is cooked, pour the pesto over the warm pasta. Done! The whole process shouldn't take much longer than the time it takes to cook pasta. Enjoy!
And if you like vegan pasta recipes then why not try my pasta with vegan pumpkin seed pesto! Mhmmm!