5-ingredient Pasta Tomato Pesto

Serves: 2 | Prepping Time: ~ 30 mins. |

 

Nutrition Information (per serving)

  • Calories: 374 kcal
  • Carbs: 88.2g.
  • Fat: 27.8g.
  • Protein: 30.8g.
  • Fiber: 13.7g.
  • Sugar: 6.5g.

 

INGREDIENTS:

  • [200 g.] 2 cups whole wheat pasta
  • [100 g.] 1 cup raw cashews (unsalted)
  • [45 g.] ¼ cup black olives
  • [40 g.] 4 tbsp. nutritional yeast
  • 5 sundried tomatoes
  • ¼ cup water

Optional Toppings:

  • Basil leaves
  • Nutritional yeast

Total number of groceries: 5

 

METHOD:

  1. Cover the cashews with water in a small bowl and let them sit for 4 hours. Drain the cashews after soaking and make sure no water is left. Alternatively, for a shorter soaking time, put the cashews for 15 minutes in very hot water (not boiling).
  2. Cook the pasta according to package instructions and set it aside afterwards,
  3. Add the soaked cashews, olives, nutritional yeast, sundried tomatoes and water to a highspeed blender.
  4. Blend into a smooth mixture and scrape down the sides of the blender container if necessary.
  5. Transfer the blended pesto to a piping bag, divide the cooked pasta between 2 plates and add half of the pesto to each plate. Without a piping bag, add the pesto to the pot with pasta and stir thoroughly before serving.
  6. Serve with the optional basil leaves, sprinkle some extra nutritional yeast on top of the pasta and enjoy!
  7. Store the pasta pesto in the fridge, using an airtight container and consume within 3 days. Store the pasta pesto in the freezer, for a maximum of 30 days and thaw at room temperature. The pasta pesto can be eaten cold or reheated in a microwave.­­

 

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