Cashewmilk yogurt makes for a creamy vegan rendition of Ottolenghi’s yogurt conchiglie pasta, from the cookbook Jerusalem.


  • 2 cups frozen peas, thawed
  • 2 ½ cups Unsweetened Plain Cashewmilk Yogurt
  • Large handful basil leaves, half reserved for garnish
  • 4 garlic cloves, crushed
  • 2/3 cup plus 2 tablespoons olive oil
  • 1 pound vegan pasta shells
  • 1 bunch of fresh spinach
  • ¼ cup pine nuts
  • 1 teaspoon smoked paprika
  • 1-2 teaspoons chili flakes
  • Salt and pepper


To make the sauce, blend 1 cup of the peas, Cashewmilk Yogurt, half of the basil, garlic cloves, and 2/3 cup of the olive oil. Season with salt and pepper to taste.

Bring a pot of salted water to a boil. Add the remaining peas, cooking for 1 minute, then using a slotted spoon or strainer remove the peas and set aside. Now add the pasta and cook to the desired texture.

Meanwhile, sauté the spinach in a skillet with 1 tablespoon of olive oil, set aside.

Wipe the skillet and fry the pine nuts in chili flakes and smoked paprika in the remaining tablespoon of olive oil.

Toss the pasta in the sauce, then add the spinach and peas. Garnish with the pine nuts in chili oil.

*Adapted from Yotam Ottolenghi, Jerusalem

Pea and Basil Pasta


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