Creamy Dairy-Free Pesto Pasta by Chef Dan Churchill
Get out your plastic containers or your mason jars as you are going to want to make this pesto in bulk! It truly is addictive and goes a long way. This is the base variation, so feel free to add your own personality. Reducing the almond milk before mixing it with the pesto makes the sauce even creamier and hard to resist!
1 bunch of basil
1/4 cup almonds
3 garlic cloves
2/3 cup olive oil
1 tbsp white miso paste
Pasta and Sauce
1 tbsp olive oil
1 cup king, oyster, portabella, button, field, or a combination
1/3 cup almond milk
1 8-ounce package quinoa pasta
salt and pepper
- 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.