Creamy Pesto Pasta With Almond Breeze Recipes
CREAMY PESTO PASTA WITH ALMOND BREEZE
Kale and basil pesto with almonds and Parmesan cheese is blended with a creamy roux then tossed with hot linguine for a dinner bursting with flavor.
Provided by Almond Breeze
Categories Almond Breeze
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside.
- In a saucepan over medium-low heat, saute shallots and garlic in olive oil until softened and fragrant, about 3 to 4 minutes. Season with a hefty pinch of salt and pepper. Add flour, coating shallot and garlic to start a roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and bring mixture to a simmer. Let cook for an additional 5 to 8 minutes, or until thickened. Add lemon juice and nutritional yeast, and season with salt and pepper, to taste.
- Transfer to a blender and puree until smooth. Blending will help the sauce thicken.
- While sauce is cooking, pulse pesto ingredients in a blender or food processor, scraping down the sides with a rubber spatula, until mixture is smooth. Season to taste, and set aside.
- To finish, combine sauce, 1/2 cup of the kale almond pesto and pasta, and stir until well mixed. Serve on plates or in deep bowls, and garnish with extra Parmesan cheese and basil.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 75.9 g, Cholesterol 7.3 mg, Fat 34.1 g, Fiber 7.5 g, Protein 20.1 g, SaturatedFat 5.4 g, Sodium 257.6 mg, Sugar 3.7 g
CREAMY PESTO PASTA WITH ALMOND BREEZE
Kale and basil pesto with almonds and Parmesan cheese is blended with a creamy roux then tossed with hot linguine for a dinner bursting with flavor.
Provided by Almond Breeze
Categories Almond Breeze
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside.
- In a saucepan over medium-low heat, saute shallots and garlic in olive oil until softened and fragrant, about 3 to 4 minutes. Season with a hefty pinch of salt and pepper. Add flour, coating shallot and garlic to start a roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and bring mixture to a simmer. Let cook for an additional 5 to 8 minutes, or until thickened. Add lemon juice and nutritional yeast, and season with salt and pepper, to taste.
- Transfer to a blender and puree until smooth. Blending will help the sauce thicken.
- While sauce is cooking, pulse pesto ingredients in a blender or food processor, scraping down the sides with a rubber spatula, until mixture is smooth. Season to taste, and set aside.
- To finish, combine sauce, 1/2 cup of the kale almond pesto and pasta, and stir until well mixed. Serve on plates or in deep bowls, and garnish with extra Parmesan cheese and basil.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 75.9 g, Cholesterol 7.3 mg, Fat 34.1 g, Fiber 7.5 g, Protein 20.1 g, SaturatedFat 5.4 g, Sodium 257.6 mg, Sugar 3.7 g
ALMOND PESTO PASTA
I got this recipe from a bag of Lucky nuts. Spaghetti or fettuccine pasta is best. Reserved pasta water can be substituted for cream if prefered.
Provided by Tisme
Categories Spaghetti
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
- Pour boiling water over peas to thaw and drain, place thawed peas with almonds and garlic in food processor and blend coarsely. Scrape down bowl sides, add oil, herbs and salt & blend gain to a medium thick paste. Season well with pepper.
- Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
- Serve with topped with parmesan cheese.
Nutrition Facts : Calories 892.6, Fat 39.8, SaturatedFat 7.3, Cholesterol 19.8, Sodium 76.1, Carbohydrate 109.1, Fiber 10.9, Sugar 6, Protein 27.8
ALMOND-PEA PESTO PASTA
When I became a vegan I had to give up all of my favourite pastas, so when I came upon this recipe I was pleasantly surprised. It tastes pretty good! I just want to say that all the amounts I give here are approximate, I never follow the recipe exactly. You might want to add less salt or lemon, and add more peas or olive oil. :) And don't be intimidated by all of the steps, it's actually fairly quick and easy to make!
Provided by She-Thing
Categories Penne
Time 17m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Boil a large pot of salted water, and cook pasta according to directions. When there are about 2 minutes left on pasta, add one of the packages of peas.
- Drain the pasta except for about 1 cup of water, and then return the pasta and water to the pot.
- In a food processor grind the almonds.
- Now add the lemon zest and juice to the to almonds, along with the remaining package of peas, and the salt. Process again. You might have to scrape it down the sides after a minute to make sure it mixes evenly. If the taste is too strong, add more peas.
- Add the olive oil and process again.
- Now add the the sauce to the pasta, tossing it well and adding water as needed. Season with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 186.1, Fat 6.4, SaturatedFat 0.8, Sodium 187.4, Carbohydrate 29, Fiber 5.4, Sugar 2.1, Protein 5
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