Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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
Drain cashew add milk together & blitz to a smooth thick cream & leave aside.
Cook pasta to al denti (just cooked), drain in a colander.
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.