Vegan Cashew Pesto Pasta

I love pesto. I love everything about pesto. I love that it is rich, fragrant, versatile and SO easy to make. While the traditional pine nut pesto has it's time and place, cashew pesto is just so decadent. So tonight, we dine like kings!

Prep time: 5 minutes
Total time: 15 minutes
Yield: 4 cups

Ingredients:

pasta (I used gluten free spaghetti, but any will do)

Pesto sauce:

2 cups fresh basil leaves
1 cup raw, unsalted cashews
3/4 cup olive oil
3 cloves garlic
1/2 cup water
1tsp salt
1tsp pepper
1/2 tsp cayenne
1/4 cup Kalamata olives
1/4 cup Sun dried tomatoes
1/2 cup button mushrooms


Cooking directions:

Grab your ingredients..

Cook the pasta according to the package directions. Next, tear the basil leaves off the stems and throw them into the food processor. Then add the cashew, garlic, salt, pepper, and cayenne in with the basil. Slowly add the olive oil and water into the food processor while pulsing.

At the last minute I decided that I wanted to add mushrooms to the sauce party. Don't judge me! So this would be a good time to sauté those mushrooms.

Add the pesto, kalamata olives and sundries tomatoes to the mushroom pan and heat through. Top your pasta with the pesto sauce and….

                                                         Voilà!