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Creamy Sundried Tomato Pesto Pasta

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This Sundried Tomato Pesto Pasta is so good you won’t even miss the cheese.  (And that is saying something because I’m the truest of cheese lovers there ever was.  I’m practically from Wisconsin, you know!)

Sundried Tomato Pesto

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sundried tomato pesto

Creamy Sundried Tomato Pesto Pasta

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Recipe by:Heidi Boortz
Adapted From:connoisseurusveg.com
Adapted From Link:THEIR RECIPE

Ingredients

Ingredients

Instructions

  1. Heat 2 cups of water to a boil. Remove from heat and add cashews. Let soak 15 minutes.
  2. While cashews are soaking, bring large pot of water to a boil. Add pasta. Cook 8-10 minutes to desired doneness. Drain. Stir in chopped kale.
  3. Add soaked cashews and all remaining ingredients (cashews, tomatoes, milk, salt, garlic, basil, walnuts, and lemon juice) to a blender. Blend until smooth. Stir into pasta mixture. Add more almond milk if sauce is too thick. Season with salt and pepper if desired.
Recipe Notes

To prepare in the instant pot, soak cashews as directed.  Add pasta and 4 cups water to instant pot.  Lock lid, set valve to sealing, and program for manual-high and 4 minutes.  When IP beeps at the end of cook time, quick release, and stir in kale.  While pasta is cooking, prepare sauce as directed above.  Stir sauce into pasta and kale mixture.  Season with additional salt and pepper if desired.

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