Creamy Lemon Pesto Chicken Pasta (DF)
Some of you have requested quick and easy dishes that you can serve for a weeknight dinner. Here is a super quick dairy free dish that’s still creamy and satisfying. I’m always experimenting with dairy free options in our house, and this one showcases two favorites! One, @nutpods, which is a dairy free creamer that can be used in savory dishes as a replacement for heavy cream. And two, @bobsredmill nutritional yeast, which is a dairy free seasoning that gives dishes a cheesy flavor in lieu of Parmesan. Below is a great idea that uses both!
Makes 3-4 servings of pasta.
Prep Time: 20 minutes
Total Cook Time: 30 minutes
Ingredients:
For Pesto
1/4 c toasted pine nuts
4 oz fresh basil (I buy the big box at Trader Joes)
1/2 c plus 1.5 Tbsp olive oil
1/2 tsp @mortonsalt kosher salt
1/4 tsp black pepper
zest of 1 lemon
1 Tbsp @bobsredmill nutritional yeast
juice of 1/2 lemon
1/4 c @nutpods original
2 cloves of garlic, minced
Other Ingredients
1 box pasta (we love to use @eatbanza chickpea pasta for added protein)
1 c shredded rotisserie chicken, warm
Instructions:
Cook pasta until al dente. Drain, saving 1/2 c pasta water.
Blend all pesto ingredients to a creamy consistency.
In the pasta pot, mix pasta with the pesto and warm chicken. Use extra pasta water 1 Tbsp at a time to thin out and make the pesto more creamy if necessary.
Top with additional pine nuts and flaky salt. Enjoy!
Did you make this? Tag your pictures with @forlemonsake!
