Creamy Basil Pasta

Difficulty: Easy

Serves 4

Oh hey there, it’s been a little minute! It’s time for my first recipe of the year and boy, is it a doozy! I’ve teamed up with my friends at Orgran yet again to create this tasty little number; a creamy as hell pasta sauce, bursting with basil-y flavour and served with Orgran’s amazing Quinoa Spirals.


  • 1 1/2 cups raw cashews
  • 1 packet Orgran Quinoa Spirals
  • 1 1/4 cup non-dairy milk (I used soy but your fave will work just fine)
  • 2 tablespoons olive oil
  • 1 bunch fresh basil, chopped
  • 2 teaspoons salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1/2 cup nutritional yeast (plus extra to serve)


  1. Chuck the cashews in a saucepan and cover with water. Bring to the boil and simmer until very soft (about 20-30 minutes).
  2. Drain the cashews, fill the same saucepan with water and bring to the boil.
  3. Once the water is boiling, add the Orgran Quinoa Spirals and stir occasionally while cooking for about 8 minutes.
  4. Pop the cashews in a food processor or blender and slowly add the non-dairy milk and olive oil while blending on high.
  5. Add the basil (save some for serving), salt, pepper, onion powder, garlic powder, lemon juice and nutritional yeast. Blend until smooth and creamy.
  6. Once the pasta has cooked, remove from the heat, drain and rinse with warm water. Set aside.
  7. Pour the sauce mix into the same saucepan and heat on low until thickened.
  8. Stir through the pasta and serve immediately with salt, fresh basil, lemon and nutritional yeast.

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