Super Cheesy Vegan Pesto Pasta

• Vegan

• Produce

  • 1 1/2 cups Basil, fresh
  • 4 Garlic cloves, medium
  • 1/2 heaping tsp Garlic powder
  • 1/2 heaping tsp Onion powder

• Condiments

  • 3 tbsp Lemon juice

• Pasta & Grains

  • 3 cups Pasta noodles

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 cup Nutritional yeast
  • 1/4 heaping tsp Paprika
  • 1 Red pepper, large roasted
  • 2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Cashews, raw
  • 1 cup Pine nuts

• Liquids

  • 1 1/4 cups Water

Found on veganinsanity.com

Description

Ingredients

• 1½ cups fresh basil
• ⅓ cup extra virgin olive oil (or hemp oil)
• 1 cup pine nuts*
• 4 medium garlic cloves
• ⅓ cup nutritional yeast
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1¼ cups water
• 1 cup raw cashews, soaked for at least 2 hours
• 3 tbsp lemon juice
• heaping ¼ tsp paprika
• heaping ½ tsp onion powder
• heaping ½ tsp garlic powder
• 1½ tsp salt
• 1 large roasted red pepper
• ¼ cup nutritional yeast
• 3 cups pasta noodles of your choice (I used spelt spiral noodles)

Directions

• Add all ingredients to a food processor and process until just a little bit chunky. Set aside.
• Add all ingredients to a food processor or high-powered blender and process/blend until smooth. In a small saucepan on low-medium heat, warm the cheese sauce, whisking constantly for about 5 minutes, or until thickened. Set aside.
• Cook according to package directions. Set aside.
• Add your pesto and nacho cheese sauce to the cooked pasta. You will likely not use as much as you prepared, so just add a bit of each at a time, and stop when it gets to where you want it.
• Season with a bit more salt & pepper, if desired.