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Ingredients
- 300 g gluten-free pasta
- 1/2 cup raw cashews
- 500 ml water
- 1/2 lemon juiced
- 6 cloves garlic
- 2 cups fresh spinach or 4 cubes frozen
- 1 bunch fresh basil
- 1/4 cup nutritional yeast flakes (NOT baking yeast)
- 1/4 cup olive oil
- 1/2 tsp sea salt
- 2 cups coconut milk
- 1 tbsp olive oil extra
- 6 chicken thigh fillets cut into bite sized pieces
Ingredients
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Instructions
- Cook the pasta as per instructions, drain and set aside while preparing the sauce.
- Soak cashews in water overnight (or in boiling water for 1 hour).
- Drain and rinse.
- Blend in a food processor or blender with 1/2 cup fresh water until smooth.
- Add lemon juice, garlic, spinach, basil, yeast flakes, olive oil and salt.
- Blend until smooth.
- Add coconut milk. Blend until incorporated.
- In a large pot, brown the chicken in the extra olive oil.
- Add the pesto sauce and simmer for 10 minutes or until the chicken is cooked through.
- Serve with pasta
Recipe Notes
This is lovely served over rice or steamed vegetables in place of the pasta.