Ref: 225
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
200 g
Pasta of choice dried
150 g
Courgette cut into small cube
130 g
Cherry tomatoes cut in half
100 g
Butter beans tinned drained weight
1 Onion med chopped
70 g
Raw cashews, soaked overnight
70 ml
Almond, soy or coconut milk
30 g
Fresh basil leaves chopped
3 tbsp
Olive oil
1 Vegetable stock cube or gel pot
1 Lemon zest only
1 Garlic clove finely grated
Method
Step 1
Drain cashew add milk together & blitz to a smooth thick cream & leave aside.
Step 2
Cook pasta to al denti (just cooked), drain in a colander.
Step 3
10 min before pasta is cooked, heat a pan large enough to take the pasta later, add olive oil, garlic & chopped onion & fry until very light brown, add cubed courgette & fry for 3 mins or until just soft, add butter beans, veg stock, cherry tomatoes, & cashew milk mixture, stir carefully & heat up, add fresh basil, cooked pasta & lemon zest, mix or toss carefully together, if a bit dry add a little pasta water & serve.
Suggestion & Tips
You can use different herbs, select half the amount for starters.