This is springtime in a bowl, y'all. Tender pasta, tangy sour cream and fresh dill pesto - a surprisingly refreshing combo! Of course, the pesto and sour cream are both dairy-free. And, both can be made ahead and are freezer-friendly.
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This dish was born out of an overabundance of dill! It opened up the world of interesting pesto combinations and now I simply cannot be stopped.
We're using this carrot cashew dill parsley pesto and cashew cream together in this pasta recipe.
🧄 Very useful ingredient notes
- Dill parsley pesto - We're making the pesto from this cashew carrot dill parsley pesto recipe first, before making the pasta.
- Sour cream - Cashew sour cream is what we're using in this recipe. Feel free to use store-bought vegan sour cream (the Forager brand is good) if you'd like.
- Spaghetti - Long spaghetti noodles are what we're using as a base for our creamy pesto pasta. Shorter pasta like rotini or shells would also work just fine.
🔪 Instructions
Here's how to make creamy dill pesto pasta step-by-step!
- Step 1: In a food processor, add the cashews, carrots, garlic, lemon juice, salt and pepper.
- Step 2: Process until very fine. You may need to stop to scrape down the sides a time or two.
- Step 3: Add the dill and parsley.
- Step 4: Process until the herbs have been minced very fine and combined with the other ingredients. You may need to stop to scrape down the sides or press the herbs down. While the processor is running on low, add the olive oil until well incorporated. Taste and adjust salt and pepper, as needed.
To make the pasta, bring a big pot of salted water to a boil. Cook according to package instructions. When it's done, reserve a cup of pasta water and then drain the pasta.
Return pasta to stock pot, then add ½ cup of prepared pesto and ½ cup sour cream. Mix together, adding pasta water as needed to loosen the sauce. Serve with extra cream/pesto and drizzle lemon on top!
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📖 Recipe
Creamy Dill Parsley Pesto Pasta
Equipment
Ingredients
Dill Parsley Pesto
- ½ cup raw cashews 2.4oz or 70g
- 1 cups carrot 2 carrots, peeled and cut into large pieces (4ozor 125g
- 1 clove garlic
- 3 tablespoons lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups fresh dill packed, large stems cut off and discarded (2.8oz or 80g)
- 1 cup fresh parsley packed, thick stems cut off and discarded, chopped into 2-inch pieces (1.5oz or 40g)
- ½ cup olive oil for oil-free, use water or aquafaba instead
Pasta
- 1 pound spaghetti
- vegan sour cream
- 1 cup reserved pasta water as needed
- lemon wedges
Instructions
Make the pesto
- In a food processor, add the cashews, carrots, garlic, lemon juice, salt and pepper and process until very fine. You may need to stop to scrape down the sides a time or two.½ cup raw cashews, 1 cups carrot, 1 clove garlic, 3 tablespoons lemon juice, ½ teaspoon sea salt, ¼ teaspoon freshly ground black pepper
- Add the dill and parsley. Process until the herbs have been minced very fine and combined with the other ingredients. You may need to stop to scrape down the sides or press the herbs down.2 cups fresh dill, 1 cup fresh parsley
- While the processor is running on low, add the olive oil (or water/aquafaba for oil-free) until well incorporated.½ cup olive oil
- Taste and adjust salt and pepper, as needed.
Make the pasta
- Bring a large stock pot full of salted water to a boil. Cook spaghetti according to package instructions.1 pound spaghetti
- Reserve 1 cup of pasta water.1 cup reserved pasta water
- Return pasta to stock pot, then add ½ cup of prepared pesto and ½ cup sour cream. Mix together, adding pasta water as needed.vegan sour cream
- Taste and adjust salt and pepper, as needed. Serve with lemon wedges.lemon wedges
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