This is such an easy meal to whip up when you have very little time. I typically keep prepared pesto in the freezer for such times and of course, I still I have the huge block of cashew cheese that is conveniently stored in the freezer as well. Done in less than 25 minutes!
INGREDIENTS:
12-14 oz spinach fettuccine, cooked
1-1/2 Tbs cornstarch
2/3 C non dairy milk (not rice milk–too thin)
1/3 + 1 tsp vegetable broth
1/3 C prepared basil pesto
2 Tbs olive oil
Salt and pepper, to taste
Cashew cheese, shredded (Optional)
DIRECTIONS:
Heat olive oil in a small saucepan. Whisk in cornstarch, salt, and pepper; cook 2 minutes. Remove from heat and whisk in milk and broth. Add pesto and whisk thoroughly. Return to low to medium heat. Season with salt and pepper, if desired. I added the 1 teaspoon of broth here to thin out the sauce just a little. Ladle sauce over individual bowls of pasta and top with cashew cheese. Enjoy http://epicureanvegan.com/tag/italian/
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