Cashew Basil Pesto Spaghetti
Creamy, indulgent, and always plantbased.
If you’re craving a rich, creamy pasta dish that feels utterly indulgent yet is made from only whlefoods, this Cashew Basil Pesto Pasta is for you. The secret? A whole bulb of roasted garlic, squeezed into a blender with cashews, basil, nooch and a few other ingredients to give you a silky smooth vibrant sauce that coats every strand of spaghetti like a dream.
This recipe is not just simple but also a showstopper—the kind of dish that surprises everyone with its velvety texture and deep, garlicky, herby flavour. You wouldn’t believe there’s no dairy in it!
Cashew Basil Pesto Spaghetti
serves 3
Ingredients:
300g spaghetti of choice, we used spelt
a whole bulb of garlic
1/3 cup good quality olive oil, plus a little extra for roasting your garlic bulb
200g cashew nuts
4 tbsp nutritional yeast
1 lemon, zest and juice
50g fresh basil
salt and pepper to taste
For Garnish:
almond parmezan (coming soon to The Fermentation Station)
fresh basil
Method:
Preheat the oven to 180ºC.
Start by preparing the whole bulb of garlic. Chop off the top of the bulb and place on a sheet of foil, pour 1 tsp of olive oil onto the bulb and scrunch up into a ball and place in the oven or 45 mins.
After the garlic is finished roasting, add water to a small pan and add a pinch of salt. Once this comes to a boil, add in the spaghetti and as per the packet instructions.
Whilst your pasta is on, start the sauce. Into a high speed blender, squeeze in your roasted garlic, add cashew nuts, nutritional yeast, olive oil, lemon zest and juice, fresh basil and 300ml water and blend until smooth.
Drain the water from the pasta, add the sauce to the pan and stir until the spaghetti is coated completely and piping hot.
Serve into bowls and top with fresh basil and almond parmezan.
Enjoy!