Spaghetti with Pesto Cream
- 2 cups packed fresh basil leaves
- 6 tablespoons extra-virgin olive oil
- 1/2 cup pine nuts, plus 2 tablespoons toasted pine nuts for garnish
- 3 cloves garlic
- 1/4 teaspoon fine sea salt
- 1 teaspoon white rice flour
- 1/3 cup soy milk
- 1/3 cup vegetable broth
- 1 pound dried spaghetti
- 1 pint cherry tomatoes, halved
- 1/4 teaspoon ground black pepper
Combine basil, 1/2 cup of the oil, 1/2 cup of the pine nuts, garlic, salt and pepper in a food processor.
Pulse the mixture, scraping down the sides of the food processor with a spatula, until smooth. Set pesto aside.
Whisk together the remaining 2 tablespoons oil, rice flour, salt and pepper in a saucepan over medium heat for about 2 minutes.
Remove from the heat and add soy milk a little at a time, whisking constantly, until incorporated.
Reduce heat to medium low and return the saucepan to the heat.
Slowly whisk in broth and simmer until sauce thickens slightly, about 6 minutes.
Add pesto mixture, whisking until thoroughly blended and heated through. Take care not to boil the sauce.
Season with salt and pepper.
Meanwhile, prepare the spaghetti according to package directions. Drain well.
Gently toss spaghetti and sauce together and transfer to bowls.
Top with tomatoes and toasted pine nuts.
Meanwhile, bring a large pot of salted water to a boil.
Add the pasta and cook according to the package directions.
Drain, then gently toss spaghetti and sauce together and transfer to bowls. Top with tomatoes and toasted pine nuts.
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- 2 cups packed fresh basil leaves
- 6 tablespoons extra-virgin olive oil
- 1/2 cup pine nuts, plus 2 tablespoons toasted pine nuts for garnish
- 3 cloves garlic
- 1/4 teaspoon fine sea salt
- 1 teaspoon white rice flour
- 1/3 cup soy milk
- 1/3 cup vegetable broth
- 1 pound dried spaghetti
- 1 pint cherry tomatoes, halved
- 1/4 teaspoon ground black pepper