Creamy Pistachio Pasta

By Kristi Roeder

I’ve been a vegan for over a year and a vegetarian for well over half my life and I have never had a problem getting in my protein. Nuts and seeds are my favorite source, particularly American pistachios because pistachios are a complete protein.

Pistachios have an amazing and distinctive flavor and can be blended into a creamy pasta sauce. This creamy pistachio pasta might be my new favorite recipe.

Yield

Ingredients

1 cup American pistachios soaked for 12-24 hours

1/2 onion, finely chopped

3 garlic cloves, minced

1/2 cup reserved pasta water

1/4 cup vegan milk of choice

3 tbsp nutritional yeast

1/4 tsp salt

Black pepper to taste

Juice from 1 lemon

1/2 cup basil

1 tbsp arrowroot or corn starch

1 box cooked pasta of choice

Instructions

Heat oil over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 5-10 more minutes.
Add your cooked garlic and onions to a high-powered blender or processor with the rest of your ingredients. Blend on high until smooth scraping down the sides as necessary.
Pour sauce over pasta and serve.