Creamy Pistachio Pasta

By Kristi Roeder

Creamy Pistachio Pasta

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

4

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

  1. Heat oil over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 5-10 more minutes.
  2. 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.
  3. Pour sauce over pasta and serve.

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Falafel is one of my favorite foods. I usually go with a standard chickpea recipe but this time I decided to mix it up and use half American pistachios.