Creamy Pesto Pasta
with Radicchio
Basil pesto gets a protein punch here from fresh baby spinach and almonds, blended until smooth in your food processor or blender. It’s a great counterbalance for the slightly bitter radicchio- you can use as much of the leafy red vegetable as you’d like in this recipe.
INGREDIENTS
- 1 head radicchio
- 1 shallot
- Fresh basil
- 2 oz baby spinach
- 1 garlic clove
- ¼ cup almonds
- 8 oz Banza penne
- 2 tbsp Follow Your Heart vegan cream cheese
- 2 tbsp Follow Your Heart vegan parmesan
- 3 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
INSTRUCTIONS
Rinse and dry the produce. Bring a large pot of salted water to boil. Trim the radicchio and thinly slice. Peel and thinly slice the shallot.
In a food processor, combine the basil, spinach, garlic, almonds, and ¼ cup water. Pulse to mix everything together. Turn processor on high, and with motor continuously running, slowly add 3 tbsp olive oil. When your pesto is done, it will be well mixed but still have some texture. Season pesto with salt and pepper.
Once the water is boiling, add the Banza penne, stir, and cook until al dente, about 4 to 6 minutes. Reserve ½ cup of the pasta water and drain the pasta in a colander.
Place a large skillet over medium-high heat with 2 tsp olive oil. Add the sliced shallot and cook, stirring frequently, until just softened, about 2 to 3 minutes. Add the radicchio and cook for another minute. Season with salt and pepper.
Add the pesto, FYH vegan cream cheese, and stir constantly until cream cheese has softened and is well combined with pesto. Add the Banza penne and the reserved pasta water. Toss pasta and bring to a simmer. Cook until warmed through, about 3 to 4 minutes. Season with salt and pepper.
Divide creamy pesto pasta between your plates and sprinkle with FYH vegan parmesan.
SIMILAR RECIPES
Rotini Aglio Olio with Kale and Toasted Hazelnuts
Kale Pesto Cavatappi with Crispy Brussels & Sun-dried Tomatoes
Spaghetti Carbonara with Coconut “Bacon” and Garlic Rapini
