An easy meal to make for a weeknight dinner, but packs plenty of flavor!
Keyword: Gluten Free
½cupchopped fresh basilpreferably organic
1Tbspgluten-free brown rice flour
2cupsunsweetened almond milkplus more to thin sauce if needed
½tspsea saltmore to taste
1lb.gluten-free spaghetti noodlescooked according to pkg directions
In a small saucepan over medium-high heat, heat 1 Tbsp olive oil, adding the onion and garlic once hot. Stirring often, cook until the onion is soft and fragrant, about 5 minutes.
Add fresh basil and cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.
In the same saucepan, heat the remaining 1 Tbsp of olive oil. Whisk in the flour using a wire wisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned.
Gradually add almond milk, stirring constantly, until the mixture is thickened. Add basil mixture to the pan, stirring until well combined. Remove from heat and set aside.
In a blender (or food processor), process the raw cashews until they are like fine, powdery crumbs.
Add the basil mixture and sea salt and process until creamy. Return to the saucepan and heat until desired temperature and consistency, adding more almond milk or sea salt to taste.
Add cooked pasta to the sauce, tossing to coat the noodles. Serve immediately.
This recipe is adapted from "Creamy Basil Pasta" by Ashley Skabar at Dairy Free Cooking on About.com.
Gluten-Free, Casein-Free Creamy Basil Pasta https://www.stockpilingmoms.com/gluten-free-casein-free-creamy-basil-pasta/