15-Minute Creamy Pistachio Pasta
This is a 15-minute vegan pasta dish with a creamy sauce made from oat cream, vegan butter, white wine, garlic and onions, mixed with crunchy pistachios. It is served with mafaldine pasta and is perfect for a quick weeknight dinner or special occasion.
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Servings: 2 servings
Ingredients
- 6 ounces egg-free pasta
- 2 tablespoons dairy-free butter
- 1/4 cup onions - diced
- 4 cloves garlic - minced
- 2 tablespoons Raw Pistachio Kernels - chopped
- 2 tablespoons Raw Pistachio Kernels - whole
- 1/4 cup white wine - or vegetable broth
- 2/3 cup vegan cream - unsweetened oat or soy cream work great
- 2 tablespoons nutritional yeast
- 1/2 lemon - the juice
- Sea salt and pepper to taste
- Chopped parsley and more chopped pistachios to garnish
Instructions
- Cook the pasta according to the package instructions (this should take about 8-10 minutes).
- While the pasta is cooking, melt the butter in a large non-stick skillet over medium heat, then add the onion and garlic, and sauté for 2-3 minutes.
- Next, add the pistachios and cook everything for another 2 minutes before adding the white wine (or broth) and cooking it for another minute.
- Add the cream, nutritional yeast, lemon juice, salt and pepper and simmer for 2 more minutes.
- Once the pasta is cooked, drain it, add it to the skillet and mix.
- Serve the creamy pasta with chopped parsley and more chopped pistachios. Enjoy!
Notes
Tip: to make this gluten-free, use lentil pasta.
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