Creamy Dairy-Free Pesto Pasta

Ingredients

• 1 bunch of basil
• 1/4 cup almonds
• 3 garlic cloves
• 2/3 cup olive oil
• 1 tbsp white miso paste

• 1 tbsp olive oil
• 1 cup king, oyster, portabella, button, field, or a combination
• 1/3 cup almond milk
• 227g package quinoa pasta
• Salt and pepper

Preparation

1. Combine all ingredients in a blender and process until it forms a paste.

1. Bring a pot of water to a boil, add a few pinches of salt and cook your pasta for 10-12 minutes or according to package directions until it has the slightest bit of firmness. While draining, reserve 1 cup of pasta water.
2. Drizzle one tablespoon of olive oil into a pan and sauté your mushrooms on medium heat for 5 minutes or until golden; season with salt and pepper.
3. Place almond milk in a small pot and turn heat to medium; let almond milk simmer and reduce by half then turn to low heat (3–4 minutes) and stir in your pesto paste.
4. In a bowl, combine your pasta and 3/4 of your Creamy Pesto Sauce and mix through before dishing out into individual bowls. Top with mushrooms and remaining sauce, and of course a drizzle of olive oil.

Notes

This dairy-free pesto pasta is packed with plant-based nutrients. The almonds provide healthy fats and it’s fully gluten-free with quinoa pasta.