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Name: CREAMY CASHEW, LEMON & PEA PASTA
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cup Alison’s Pantry Natural Cashews; 1 onion – finely diced; 2 garlic cloves – finely diced; 1/2 teaspoon fennel seeds; Zest of 2 lemons; 1 1/2 cups unsweetened almond milk (or any milk will work); 1 cup vegetable stock; Juice of 1 lemon; Creamy cashew lemon & pea pasta ingredients; 500 g dried spaghetti; 3/4 cup frozen peas (or more if desired); 70 g baby spinach leaves; Olive oil for sautéing; Sea salt and cracked black pepper

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INGREDIENTS

2 cup Alison’s Pantry Natural Cashews
1 onion – finely diced
2 garlic cloves – finely diced
1/2 teaspoon fennel seeds
Zest of 2 lemons
1 1/2 cups unsweetened almond milk (or any milk will work)
1 cup vegetable stock
Juice of 1 lemon
Creamy cashew ; lemon & pea pasta ingredients
500 g dried spaghetti
3/4 cup frozen peas (or more if desired)
70 g baby spinach leaves
Olive oil for sautéing
Sea salt and cracked black pepper

INSTRUCTIONS

Creamy cashew sauce

Place the cashew nuts in a large bowl. Cover with boiling water and soak for 15 minutes. Drain and rinse well.

Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion and garlic. Cook without browning, until very tender. Add the fennel seeds, lemon zest and cashew nuts. Cook for a further 4 minutes. Combine this with the almond milk, vegetable stock and lemon juice. Use a powerful blender or hand blender to blitz until silky smooth. It’s important to have the sauce be as smooth as possible. Taste and then season very generously. The addition of salt and cracked black pepper is important.

Creamy cashew, lemon & pea pasta

Bring a large pot of salt water to a boil. Cook the pasta according to the packet instructions adding the frozen peas to the pasta water in the last minute of cooking. Drain well and toss with the cashew sauce and baby spinach leaves. Add a little water to the sauce if it is too thick.

Divide finished pasta between the plates. Garnish with cracked black pepper and fresh basil leaves.

Leftover sauce will last 4 days in an airtight container in the fridge. It may be necessary to whisk in a little water when reheating.

NOTES

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CREAMY CASHEW, LEMON & PEA PASTA

2 cup Alison’s Pantry Natural Cashews
1 onion – finely diced
2 garlic cloves – finely diced
1/2 teaspoon fennel seeds
 Zest of 2 lemons
1 1/2 cups unsweetened almond milk (or any milk will work)
1 cup vegetable stock
 Juice of 1 lemon
 Creamy cashew lemon & pea pasta ingredients
500 g dried spaghetti
3/4 cup frozen peas (or more if desired)
70 g baby spinach leaves
 Olive oil for sautéing
 Sea salt and cracked black pepper

Creamy cashew sauce
Place the cashew nuts in a large bowl. Cover with boiling water and soak for 15 minutes. Drain and rinse well.

Creamy cashew, lemon & pea pasta

Divide finished pasta between the plates. Garnish with cracked black pepper and fresh basil leaves.

Leftover sauce will last 4 days in an airtight container in the fridge. It may be necessary to whisk in a little water when reheating.

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Nutrition

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Serving Size: 1 (2040g)
Recipe Makes: 1

Calories: 1962
Calories from Fat: 72 (4%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 5882.4mg		203 %
Potassium 1599.5mg		42 %
Total Carbohydrate 400.4g		118 %
	Dietary Fiber 19.4g	78 %
	Sugars, other 381g
Protein 67.7g		97 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1962

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