Sweet Onion-Petso Pasta & Garlic Sauteed Spinach


There are so many incarnations of pesto – I thought this sweeter, creamier pesto was satisfying and indulgent, and went perfectly with some simple, garlic sauteed spinach. As usual, I recommend getting your ingredients organic and as local as possible!

WHAT YOU’LL NEED (serves 2):

pesto pasta

  • 1.5 cups fresh basil leaves
  • 2 cups brown rice pasta
  • 2 Tbs raw cashew butter (or 1/4 cup raw cashews)
  • 1/4 cup unsweetened almond milk
  • 1/2 large yellow onion
  • 2 cloves garlic
  • 1/4 cup white wine
  • 1 Tbs olive oil
  • 1 Tbs nutritional yeast
  • 1 tsp salt
  • 1 tsp black pepper


  • 3 cups fresh spinach
  • 2 cloves garlic
  • 1 Tbs olive oil


  1. Chop the onion, crush 2 cloves of garlic, and bring a large pan to medium heat, and saute them in 1 Tbs olive oil until golden.
  2. Pour in the wine and let the liquid reduce for about 5 minutes.
  3. Meanwhile, put the basil, cashew butter, almond milk, nutritional yeast, salt, and pepper in a blender and blend until smooth.
  4. Add the sauteed onions and blend. Set aside the pesto.
  5. Boil the pasta until tender, and strain.
  6. Pour the pesto onto the pasta and mix.
  7. For the spinach, saute for 3 or 4 minutes on medium heat (in the same unwashed skillet you used for the onions) with the garlic and olive oil.
  8. Use basil leaves for garnish, top with some black pepper and nutritional yeast, and serve!

9 Responses to Sweet Onion-Petso Pasta & Garlic Sauteed Spinach

  1. ryan says:

    This looks delicious. I’m totally making it this weekend.


  2. Mark says:

    My sincere complements on creating a pesto recipes that isn’t using the usually obligatory 1/4 to 1/2 cup of olive oil (waayyy too much added fat).

    A very creative use of a variety of ingredients.

    Kudos! Mark (love the wine idea)

  3. Chaz says:

    Joshua, please keep doing what you are doing with your blog. I lucked up in finding it during my morning blog forage, and I must say I love it. I love that you are a male vegan because there aren’t too many of them, and that adds a freshness to your perspective. You are inspiring.

    Anyhow, this looks unbelievable. I will definitely try it.

  4. brook says:

    wow, this looks incredible. i can’t wait to make it! i get some really fab recipes from your blog–thank you! and please keep ’em coming. xo

  5. […] n Sweet Onion-Petso Pasta & Garlic Sauteed Spinach « The Discerning Brute […]

  6. […] Katcher at TheDiscerningBrute.com recently published a recipe for some scrumdiddlyumptious Sweet Onion Pesto Pasta that we’re […]

  7. Sarah says:

    I don’t use wine in cooking. Is there a substitute for the white wine in this recipe?

  8. […] last recipe I did was a cooked, more traditional version of sweet pesto pasta – but for those of you who like it raw, I offer you my uncooked interpretation. Zucchini, […]

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