Roasted Garlic Pesto mac

Cashew-based sauces are some of my favorite! Creamy, rich, so filling and satisfying! I have a list of 20+ cashew "mac n cheeze" recipe ideas that I am working my way through - each with a different theme!

Cashews can get a bad rap because they are high in fat. But when we fixate on macronutrients (fat, protein, carbohydrates) without considering the source, we can end up missing out on nutrient dense foods! 

Our bodies NEED fat - it is vital to our nervous, muscular, and immune systems. Every cell in our body needs fat to function properly, but it's important to consider the type of fat. 

Cashews are high in UNsaturated fats - monounsaturated and polyunsaturated. These fats can actually decrease risk of heart disease and improve blood sugar control. 

Fats are ideal in moderation. They are high in calories and our bodies do not need more than 25-30% of total daily calories from fat. When we eat more than that, our bodies store it as, you guessed it, fat or adipose tissue, and places us at further risk for health issues.

I will be sharing more on fats and oils in the future! Be sure to subscribe to learn more! 

Now, enjoy this tasty pesto RICH in healthy fats!

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Roasted Garlic    Pesto mac

serves: 4

Prep time: 10 minutes  

Cook Time: 40 minutes  

total time: 50 minutes

ingredients

1 head roasted garlic*

1 cup cashews, soaked in water for 2 hrs or overnight, then drained

1 heaping cup fresh basil leaves, more for garnish

2 Tbsp extra virgin olive oil, more to taste

1/2 cup filtered water, less if using more oil

2 Tbsp nutritional yeast

2 Tbsp lemon juice

1/2 tsp italian seasoning (or 1/8 tsp each dried parsley, oregano, basil, and fennel)

1/2 tsp celtic sea salt

fresh ground pepper to taste

directions

Preheat oven to 400 degrees.

Prepare and roast garlic per instructions.

Place whole grape or cherry tomatoes on a parchment paper lined baking sheet (with edges! don't lose tomatoes in the oven!). Drizzle with olive oil and salt/pepper. Place in oven (with the garlic) when the garlic is at the 20 minute mark. Roast tomatoes for the remaining 20 minutes.

Fill large pot with water in prep for cooking pasta. I used brown rice fusilli. You could also use whole wheat pasta or spiralized zucchini. Cook according to package instructions.

Place all remaining ingredients in a high speed blender or food processor. Blend to desired texture. I prefer a creamy pesto and also add 1/4 cup of vegan parmesan** for extra texture.

Add pesto to cooked pasta, including vegan parmesan if using. Top with roasted tomatoes and additional vegan parm to serve!

Notes:

 *Roast head of garlic in 400 degree oven for 40 mins. I like to cut off the top 1/2 inch, drizzle with olive oil so it seeps into the cloves, and wrap tightly in foil. 

**Vegan Parmesan is an awesome addition to any pasta or salad recipe. In a high speed blender or food processor, add 1 cup walnuts (can also sub cashews or almonds), 2 TBSP nutritional yeast, 1 garlic clove, 1/2 tsp sea salt. Blend until crumbly in texture.

Nutrition:

Serving Size: 1/4 of recipe  Calories: 582  Fat: 24 g  Saturated Fat: 3 g  

Sodium: 211 mg  Carbohydrates: 82 g  Fiber: 6 g  (22% DV)  Sugar: 4 g  Protein: 16 g    

Vitamin A: 23%  Vitamin C: 30%  Calcium: 5%  Iron: 22% (Daily Values)