Creamy Dairy-Free Almond Pesto Pasta
1 bunch of basil
1/4 cup Mandelin Blanched Whole Almonds
3 garlic cloves
2/3 cup olive oil
1 tablespoon white miso paste
1 tablespoon olive oil
1 cup mushrooms (king, oyster, portabella, button, field, or a combination)
1/3 cup almond milk
1 8-ounce package quinoa pasta
salt and pepper
Pasta and Sauce:
To make the pesto, combine all ingredients in a blender and process until it forms a paste.
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.
Drizzle one tablespoon of olive oil into a pan and saute your mushrooms on medium heat for 5 minutes or until golden; season with salt and pepper.
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.
In 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.
Try making your own almond milk. Follow our recipe.
Courtesy of Almond Board of California.