Pistachios are a complete protein, ensuring this herbaceous weeknight pasta dish is filled with satiating nourishment to stave off those late-night cravings.
What you need:
1 (16-ounce) package of any pasta
1 tablespoon olive oil
½ onion, finely chopped
3 garlic cloves, minced
1 cup raw unsalted pistachios, soaked at least 12 hours
¼ cup unsweetened vegan milk
3 tablespoons nutritional yeast
¼ teaspoon salt
¼ teaspoon black pepper
Juice from 1 lemon
½ cup fresh basil
1 tablespoon arrowroot or corn starch
What you do:
1. In a large pot, cook pasta according to package directions. Reserve 1/2 cup pasta water, and set aside.
2. In a large skillet over medium heat, warm oil. Add onions and cook 5 minutes. Add garlic and cook 5 more minutes. Remove from heat.
3. Into a high-powered blender or food processor, add cooked onions and garlic, pistachios, reserved pasta water, milk, nutritional yeast, salt, pepper, lemon juice, basil, and arrowroot starch. Blend on high until smooth, scraping down sides as necessary.
4. Into pot with cooked pasta, pour sauce, toss well, and serve.