How to Cook Vegan Creamy Basil Pasta in 30 minutes Start to Finish || Nigerian Vegan

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu provides creaminess with fewer calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is often less expensive and still adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Spaghetti is often more affordable than specialty pasta.

Boil pasta according to package instructions with 1 teaspoon of salt and 1 teaspoon of olive oil.

In a blender, combine 2 cups of cashews, 2 cups of fresh basil, 3 cloves of garlic, 1 fresh pepper, and 1 teaspoon of salt.

Squeeze lemon juice into the blender and add 2 cups of water.

Blend until smooth, ensuring no chunks remain in the sauce.

Drain the pasta, reserving the starchy water, and set aside.

In a skillet, heat 5 tablespoons of olive oil until hot.

Add diced medium-sized onion and sauté until soft, about 2-3 minutes.

Add diced red bell pepper, 1 teaspoon of salt, and 2 teaspoons of black pepper, and sauté until vegetables are soft.

Stir in watercress and sun-dried tomatoes, cooking until watercress wilts.

Add 4 cups of broccoli florets and sauté for about 30 seconds.

Pour in the creamy basil sauce and mix until combined.

Add reserved starchy water gradually to reach desired consistency.

Add cooked pasta to the skillet and combine everything until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens