Keeping the St. Patty’s day theme going throughout the weekend with another green colored, crowd pleasing dish!
VEGAN FRIENDS: Option to leave out the sausage or add in your favorite plant based protein 🙂
Ingredients:
For the Pasta
1 shallot, chopped finally
4 garlic cloves, chopped
1 package gluten free pasta of your choice
1 lb Italian sausage
2 tablespoons dairy free butter, linked here
1 cup dairy free parmesan, linked here
1 teaspoon olive oil
salt & pepper to taste
1 recipe of creamy pesto sauce (directions below)
For the Creamy Pesto Sauce
2 tablespoons nutritional yeast
1 teaspoon olive oil
1/2 cup raw cashews
1/2 cup vegetable broth
1 teaspoon garlic powder
1 teaspoon sea salt
1 cup vegan pesto sauce
Recipe Note: I used Trader Joes Vegan Kale Pesto, linked here. But you can use any store bought vegan pesto. I would just recommend finding one that is not super oily!
Step 1
In a small bowl, place the cashews with warm water for 30 minutes, set aside. Meanwhile bring a large pot of water to a boil.
Step 2
Once water is boiling, add in the pasta and cook until al dente (about 8-10 min). Drain the pasta, keeping a little bit of the pasta water in the pan, drizzle with olive oil and set cooked noodles aside.
Step 3
Sautee the shallot and garlic in vegan butter until softened. Add in the sausage and cook through, stirring frequently.
Step 4
While the sausage is cooking, using a food processor or blender, add in the drained cashews & remaining ingredients for the creamy pesto sauce. Blend until smooth.
Step 5
Once the sausage is cooked, add noodles to pan, and pour the sauce on top. Stir to coat all noodles. Sprinkle with parmesan and enjoy!
Living Intuitively 