Grab your forks and find new inspiration for pasta night.
is the secret weapon that gives this vegan cacio e pepe its “cheesy” flavor. The powerhouse ingredient is blitzed with raw cashews to form a vegan “Parm” and blended with soaked cashews to make the creamy sauce. This dish is sure to satisfy your cheesy pasta cravings with its luscious, umami-packed flavor.Zucchini is used two ways in this recipe: It’s spiralized into noodles and blended with basil and pine nuts to make a pesto sauce.
, which blends together the spinach, fresh herbs, garlic and lemon. Chopped dates and pine nuts add a nice contrast to the dish, too.Make a tasty and easy pesto pasta that sings of spring. The combination of vibrant green pesto and sweet peas makes for a beautiful, seasonal dish. For a slightly thicker sauce, you can purée a small amount of peas with the pesto.Patty is a writer, editor, home baker and native New Yorker.
She made the move into the digital space and has since held editorial roles at Cooking Channel, Zagat, TODAY.com and The Spruce Eats. She also helped launch Business Insider’s SEO-driven home and kitchen vertical and served as executive editor at Kitchn. Additionally, Patty has extensive social media experience, having managed accounts for Martha Stewart Living, Bingbox Snow Cream and The Mermaid Inn restaurant group. She continues to write for range of print and digital publications, including Thrillist, PureWow, Food Network, Rachael Ray in Season, Fifty Grande, WestJet Magazine and more.
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