I'm sure I'm not the only one who dreads making dinner at the end of the day! After a busy day at the vegan cheese factory, the last thing I feel like doing is spending another hour on my feet making dinner.
Lucky for me, my fridge is always full of Zengarry cashew cheese which makes is so easy for me to pull together a quick dinner, like this Pesto Pasta. It's ready in the time it takes you to boil some pasta, and it's full of fresh basil-y flavour!
Add in some cooked cauliflower and broccoli or add a side salad to sneak in a few more veggies!
4 cups cooked pasta noodles (I like to use gluten-free Kamut pasta)
4-5 button mushrooms, sliced
1 handful of spinach
1/2 cup Pesto (see recipe below or use your own!)
1/2 cup Fauxmagerie Zengarry Brie Style Cashew Cheese
1/4 cup vegetable broth or water
Salt and Pepper to taste
Toasted pine nuts, chopped cherry tomoatoes and fresh basil to garnish
Sautée mushrooms in a drizzle of olive oil for about 5 minutes. Add spinach and cook until the spinach is wilted. Add pesto, Zengarry Brie Style Cashew Cheese and vegetable broth to the mushrooms/spinach mixture. Mix until well combined over low heat and heated through. Add the cooked pasta and toss well.
Season with salt and pepper and garnish with toasted pine nuts, chopped tomatoes and/or fresh basil.
Pesto with Scapes and Spinach
Add all ingredients to a blender and blend well.