Home » Pasta » Courgette & Basil Pasta Alfredo
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Ref: 225
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
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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.
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