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.
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
- 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.