Pesto pasta is one of my all time favourite meals, it’s my absolute go-to comfort food! so i decided to experiment with a cashew pesto to get a delicious variation on this classic pasta dish. the cashews and the avocado in the pesto add the best creaminess, whilst the basil and lemon add an amazing zing; it’s the best combination of flavours! it’s also such a quick and simple recipe too, the perfect weeknight supper!

ingredients
3 portions of pasta, we use brown rice pasta – or 2-3 courgettes for courgetti
100g cashews
1 ripe avocado, peeled and roughly chopped
juice of 1 ½ lemons
25g fresh basil
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
pinch of sea salt
method
place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. toast them in a frying pan until they go golden brown. once golden, leave to one side to sprinkle on top of the pasta.
add all the rest of the ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy – adding a dash of water if needed.
toss with your pasta/courgetti and sprinkle with the toasted cashews.

Pesto pasta is one of my all time favourite meals, it’s my absolute go-to comfort food! so i decided to experiment with a cashew pesto to get a delicious variation on this classic pasta dish. the cashews and the avocado in the pesto add the best creaminess, whilst the basil and lemon add an amazing zing; it’s the best combination of flavours! it’s also such a quick and simple recipe too, the perfect weeknight supper!

Ingredients
3 portions of pasta, we use brown rice pasta – or 2-3 courgettes for courgetti
100g cashews
1 ripe avocado, peeled and roughly chopped
juice of 1 ½ lemons
25g fresh basil
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
pinch of sea salt
method
place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. toast them in a frying pan until they go golden brown. once golden, leave to one side to sprinkle on top of the pasta.
add all the rest of the ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy – adding a dash of water if needed.
toss with your pasta/courgetti and sprinkle with the toasted cashews.

This is such an quick, easy and delicious recipe, perfect for quick lunches and dinner parties alike. the roasted almonds add an amazing depth to the pesto, although they could be substituted for pine nuts if you’re feeling like a more classic recipe. alternatively you can swap out the nuts to make other types of nutty pesto – cashews, brazil nuts and walnuts all taste delicious. you can also try adding some sun-dried tomatoes or artichokes for a more intense flavour.

ingredients
125g almonds
60g fresh basil, including stalks
1 garlic clove, peeled
juice of ½ lemon
125ml olive oil
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds and garlic on a baking tray and cook for 10 minutes until golden. once cooked, remove and leave to cool.
simply place all of the ingredients into a food processor and pulse until smooth, adding a splash of water to make it even smoother.
pesto is best enjoyed fresh, but kept in an airtight container in the fridge it will last up to a week.

ingredients
1x 400g can of butter beans, drained
3 cloves of roasted garlic
70g pine nuts
Juice of 1 lemon
25g basil
3 tablespoons of olive oil
Dash of water
100g frozen peas
2 large handfuls of spinach
Pinch of salt
method
Place the roasted garlic, pine nuts, lemon juice, basil, 3 tablespoons of olive oil, a pinch of salt and a dash of water into a powerful blender and blend until a slightly chunky pesto forms.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the butter beans and cook for 5 minutes until they crisp up around the edges.
At this point, add the peas, pesto and spinach and cook for 5-10 minutes until everything has warmed through and the spinach has wilted.
Serving ideas:
With salads
Piled on top of toasted sourdough
Stuffed into sweet potatoes
this recipe is such a simple and easy meal to make at home. the homemade pine nut pesto tastes delicious mixed through the butterbeans, with the peas bringing a slight sweetness and freshness to the whole dish. we love to enjoy this dish in a number of ways; with salads, piled on top of toasted sourdough and stuffed into sweet potatoes are just some of our favourite ways.

ingredients
2 aubergines, cut into bite-sized pieces
½ teaspoon of chilli powder
1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
2 teaspoons of curry powder
½ teaspoon of turmeric
1 teaspoon of cinnamon
2 red peppers, sliced
1x 400g can of coconut milk
Juice of 2 limes
Handful of fresh spinach
Olive oil
Salt
method
Preheat the oven to 180C, fan setting.
Place the aubergine chunks on a baking tray and drizzle with olive oil, a pinch of salt and ½ teaspoon of chilli powder. Mix well and cook for 30 minutes until soft.
While the aubergine cooks, place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion becomes soft.
At this point, add the turmeric, cinnamon, curry powder and sliced red peppers. Mix well and cook for another few minutes until the peppers start to become soft.
Pour in the coconut milk and squeeze in the juice from the limes. Mix well and leave to simmer on a low heat for about 15 minutes while the aubergines finish cooking.
Once the aubergines are cooked, remove from the oven and spoon into the curry, along with the spinach. Heat everything through and allow the spinach to wilt before serving.
this is a real favourite in our house at the moment. roasted aubergine stirred into coconut milk, simmered with lots of spices, sauteed onion, garlic, lime juice and wilted spinach. perfect with rice, tofu or a baked potato for dinner.

ingredients
1 onion, peeled and finely diced
4 garlic cloves, peeled and finely diced
3 sticks of celery, finely diced into small pieces
400g risotto rice
500g mixed mushrooms
15g dried porcini mushrooms
1 mushroom stock cube
1 bag of fresh spinach
Juice of 1 lemon
2 tablespoons of nutritional yeast
Olive oil
Salt and pepper
method
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, celery and lots of salt and pepper. Let them sauté, until soft, for 5-10 minutes, stirring occasionally.
Boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).
Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
Keep stirring the rice as it cooks, adding more stock gradually.
Finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté over a medium heat. 10 minutes or so before the rice is cooked, add the mushrooms.
Then cut the other half of the mushrooms into big chunks (I normally half or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.
Stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.

ingredients
1 red onion, peeled and finely diced
3 roasted garlic cloves, peeled
1x 400g can of chickpeas, drained
5 tablespoons of gram flour
1x 200g jar of sun-dried tomatoes, plus the oil
Large handful of coriander, chopped
Drizzle of olive oil for cooking
Pinch of salt
method
Place the roasted garlic, drained chickpeas, gram flour, a large pinch of salt, all of the oil from the jar of sun-dried tomatoes and as many sun-dried tomatoes as you like (the more you add, the more of the sun-dried tomato flavour you will have in the burgers – we add just over half of them) into a powerful food processor and blend until the mixture comes together to form a thick, slightly chunky mixture.
Add the coriander and blitz a few times quickly until it breaks down into very small pieces and is evenly distributed throughout the mixture. Once mixed through, add the sliced red onion and mix through by hand.
Take two tablespoons of the mixture out at a time and shape into burger shaped patties using your hands. Once shaped, place onto a plate and continue until you have finished the mixture.
Once you have all of your burgers, either place in the fridge until ready to use or cook right away.
To cook the burgers; place a large pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the burgers. Cook for 5 minutes on each side until cooked through and nicely charred on the outside. You can also finish these off in the oven (180C/350F fan setting) for 5-10 more minutes if you’ve got a little longer to wait and want to evenly cook them all the way through.

This avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings.
INGREDIENTS
Toasts

¼ cup pepitas (hulled pumpkin seeds)
2 large ripe avocados
2 medium cloves garlic
2 tablespoons lemon juice
¼ teaspoon salt, to taste
⅔ cup (1 ounces) packed fresh basil leaves
Cooked eggs (fried, poached or scrambled, your preference)
Halved cherry tomatoes (1 small handful per serving)
Freshly ground black pepper, red pepper flakes and/or flaky sea salt
INSTRUCTIONS
To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.

Make the pesto by placing all of the ingredients into a powerful food processor and blending until a thick, green pesto forms. once blended, place the pesto into a pan over a medium heat.
add the chopped spinach and frozen peas and heat until the spinach has wilted. once wilted, turn off the heat and put to one side until needed.
make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a pan over a medium heat, and cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps.
continue whisking until the mixture becomes thick and elastic-like. at this point, remove from the heat and continue whisking to ensure it remains smooth – adding a dash more almond milk if it becomes too thick.
once ready to assemble the lasagne; spoon one third of the pesto mixture onto the bottom of a baking dish. top with one quarter of the white sauce and cover with one layer of lasagne sheets. repeat this process twice more, with pesto sauce, white sauce, lasagne sheets, until you have finished all of the pesto and you are left with lasagne sheets on top. top with the last of the white sauce.
sprinkle with nutritional yeast and place in the oven to cook for 35-40 minutes until bubbling and golden on top.

This avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings.
INGREDIENTS
Toasts

¼ cup pepitas (hulled pumpkin seeds)
2 large ripe avocados
2 medium cloves garlic
2 tablespoons lemon juice
¼ teaspoon salt, to taste
⅔ cup (1 ounces) packed fresh basil leaves
Cooked eggs (fried, poached or scrambled, your preference)
Halved cherry tomatoes (1 small handful per serving)
Freshly ground black pepper, red pepper flakes and/or flaky sea salt
INSTRUCTIONS
To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.

Ingredients
1 pack of lasagne sheets
200g spinach, roughly chopped
200g frozen peas
1 tablespoon of nutritional yeast
For the pesto
80g pine nuts
80g cashews
25g fresh basil, including stalks
2 garlic cloves
Juice of ½ lemon
1 tablespoon of nutritional yeast
125ml olive oil
100ml water
2 teaspoons of maple syrup (optional)
Pinch of salt
For the white sauce
400ml almond milk (plus more if needed)
50g nutritional yeast
50g tapioca flour
1 tablespoon of Dijon mustard
Juice of ½ lemon
Pinch of salt
method
Preheat the oven to 190C, fan setting.
Make the pesto by placing all of the ingredients into a powerful food processor and blending until a thick, green pesto forms. Once blended, place the pesto into a pan over a medium heat.
Add the chopped spinach and frozen peas and heat until the spinach has wilted. Once wilted, turn off the heat and put to one side until needed.
Make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a pan over a medium heat, and cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps.
Continue whisking until the mixture becomes thick and elastic-like. At this point, remove from the heat and continue whisking to ensure it remains smooth – adding a dash more almond milk if it becomes too thick.
Once ready to assemble the lasagne; spoon one third of the pesto mixture onto the bottom of a baking dish. Top with one quarter of the white sauce and cover with one layer of lasagne sheets. Repeat this process twice more, with pesto sauce, white sauce, lasagne sheets, until you have finished all of the pesto and you are left with lasagne sheets on top. Top with the last of the white sauce.
Sprinkle with nutritional yeast and place in the oven to cook for 35-40 minutes until bubbling and golden on top.

Ingredients
1x 400g can of butter beans, drained
3 cloves of roasted garlic
70g pine nuts
Juice of 1 lemon
25g basil
3 tablespoons of olive oil
Dash of water
100g frozen peas
2 large handfuls of spinach
Pinch of salt
method
Place the roasted garlic, pine nuts, lemon juice, basil, 3 tablespoons of olive oil, a pinch of salt and a dash of water into a powerful blender and blend until a slightly chunky pesto forms.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the butter beans and cook for 5 minutes until they crisp up around the edges.
At this point, add the peas, pesto and spinach and cook for 5-10 minutes until everything has warmed through and the spinach has wilted.
Serving ideas:
With salads
Piled on top of toasted sourdough
Stuffed into sweet potatoes
This recipe is such a simple and easy meal to make at home. the homemade pine nut pesto tastes delicious mixed through the butterbeans, with the peas bringing a slight sweetness and freshness to the whole dish. we love to enjoy this dish in a number of ways; with salads, piled on top of toasted sourdough and stuffed into sweet potatoes are just some of our favourite ways.

Pesto pasta is one of my all time favourite meals, it’s my absolute go-to comfort food! so i decided to experiment with a cashew pesto to get a delicious variation on this classic pasta dish. the cashews and the avocado in the pesto add the best creaminess, whilst the basil and lemon add an amazing zing; it’s the best combination of flavours! it’s also such a quick and simple recipe too, the perfect weeknight supper!

ingredients
3 portions of pasta, we use brown rice pasta – or 2-3 courgettes for courgetti
100g cashews
1 ripe avocado, peeled and roughly chopped
juice of 1 ½ lemons
25g fresh basil
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
pinch of sea salt
method
place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. toast them in a frying pan until they go golden brown. once golden, leave to one side to sprinkle on top of the pasta.
add all the rest of the ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy – adding a dash of water if needed.
toss with your pasta/courgetti and sprinkle with the toasted cashews.

This is such an quick, easy and delicious recipe, perfect for quick lunches and dinner parties alike. the roasted almonds add an amazing depth to the pesto, although they could be substituted for pine nuts if you’re feeling like a more classic recipe. alternatively you can swap out the nuts to make other types of nutty pesto – cashews, brazil nuts and walnuts all taste delicious. you can also try adding some sun-dried tomatoes or artichokes for a more intense flavour.

ingredients
125g almonds
60g fresh basil, including stalks
1 garlic clove, peeled
juice of ½ lemon
125ml olive oil
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds and garlic on a baking tray and cook for 10 minutes until golden. once cooked, remove and leave to cool.
simply place all of the ingredients into a food processor and pulse until smooth, adding a splash of water to make it even smoother.
pesto is best enjoyed fresh, but kept in an airtight container in the fridge it will last up to a week.

Avacado Toast
This avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings.
INGREDIENTS
Toasts

¼ cup pepitas (hulled pumpkin seeds)
2 large ripe avocados
2 medium cloves garlic
2 tablespoons lemon juice
¼ teaspoon salt, to taste
⅔ cup (1 ounces) packed fresh basil leaves
Cooked eggs (fried, poached or scrambled, your preference)
Halved cherry tomatoes (1 small handful per serving)
Freshly ground black pepper, red pepper flakes and/or flaky sea salt
INSTRUCTIONS
To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt.

Make the pesto by placing all of the ingredients into a powerful food processor and blending until a thick, green pesto forms. once blended, place the pesto into a pan over a medium heat.
add the chopped spinach and frozen peas and heat until the spinach has wilted. once wilted, turn off the heat and put to one side until needed.
Continue whisking until the mixture becomes thick and elastic-like. at this point, remove from the heat and continue whisking to ensure it remains smooth – adding a dash more almond milk if it becomes too thick.
once ready to assemble the lasagne; spoon one third of the pesto mixture onto the bottom of a baking dish. top with one quarter of the white sauce and cover with one layer of lasagne sheets. repeat this process twice more, with pesto sauce, white sauce, lasagne sheets, until you have finished all of the pesto and you are left with lasagne sheets on top. top with the last of the white sauce.

I have a couple of friends who don’t love brunch. Blasphemy, right? I love a late, long, lazy brunch, when time allows. Ninety-nine percent of the time, I’ll opt for a savory option.

There’s so much room for creativity when it comes to standard vegetarian breakfast/brunch ingredients: eggs, toast, veggies, tortillas, beans, etc. The possibilities are endless, and I have a few favorite local restaurants that offer creative veggie options.
I’ve been thinking about the standard egg and toast brunch option, and came up with my own version that is neither bland nor boring. I whipped up an avocado-based pesto spread in my food processor. It’s infinitely more exciting than a pat of butter (sorry, butter!).

Toast can only be as awesome as the bread used to make it, so I opted for my favorite store-bought organic whole grain sandwich bread, which is made by eureka! Organic Bread. I found it at the nearest grocery store to me. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes. Either way, it’s a great snack, breakfast/brunch, lunch or dinner.

We love this plant-based pesto lasagne because it combines simple, fresh ingredients to create a masterpiece of flavour, packed full of veggies. the smooth and creamy white sauce sits perfectly on top of the thick green pesto, layered between sheets of lasagne – it’s all about the layers in this dish! we top it with nutritional yeast which gives it that crisp golden top when it’s baked to perfection, and love to serve it alongside some extra steamed greens.

ingredients
1 pack of lasagne sheets
200g spinach, roughly chopped
200g frozen peas
1 tablespoon of nutritional yeast
For the pesto
80g pine nuts
80g cashews
25g fresh basil, including stalks
2 garlic cloves
juice of ½ lemon
1 tablespoon of nutritional yeast
125ml olive oil
100ml water
2 teaspoons of maple syrup (optional)
pinch of salt
For the white sauce
400ml almond milk (plus more if needed)
50g nutritional yeast
50g tapioca flour
1 tablespoon of dijon mustard
juice of ½ lemon
pinch of salt
method
preheat the oven to 190c, fan setting.

Make the pesto by placing all of the ingredients into a powerful food processor and blending until a thick, green pesto forms. once blended, place the pesto into a pan over a medium heat.
add the chopped spinach and frozen peas and heat until the spinach has wilted. once wilted, turn off the heat and put to one side until needed.
make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a pan over a medium heat, and cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps.
continue whisking until the mixture becomes thick and elastic-like. at this point, remove from the heat and continue whisking to ensure it remains smooth – adding a dash more almond milk if it becomes too thick.
once ready to assemble the lasagne; spoon one third of the pesto mixture onto the bottom of a baking dish. top with one quarter of the white sauce and cover with one layer of lasagne sheets. repeat this process twice more, with pesto sauce, white sauce, lasagne sheets, until you have finished all of the pesto and you are left with lasagne sheets on top. top with the last of the white sauce.
sprinkle with nutritional yeast and place in the oven to cook for 35-40 minutes until bubbling and golden on top.

I have a couple of friends who don’t love brunch. Blasphemy, right? I love a late, long, lazy brunch, when time allows. Ninety-nine percent of the time, I’ll opt for a savory option.

There’s so much room for creativity when it comes to standard vegetarian breakfast/brunch ingredients: eggs, toast, veggies, tortillas, beans, etc. The possibilities are endless, and I have a few favorite local restaurants that offer creative veggie options.
I’ve been thinking about the standard egg and toast brunch option, and came up with my own version that is neither bland nor boring. I whipped up an avocado-based pesto spread in my food processor. It’s infinitely more exciting than a pat of butter (sorry, butter!).

Toast can only be as awesome as the bread used to make it, so I opted for my favorite store-bought organic whole grain sandwich bread, which is made by eureka! Organic Bread. I found it at the nearest grocery store to me. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes. Either way, it’s a great snack, breakfast/brunch, lunch or dinner.

We love this plant-based pesto lasagne because it combines simple, fresh ingredients to create a masterpiece of flavour, packed full of veggies. the smooth and creamy white sauce sits perfectly on top of the thick green pesto, layered between sheets of lasagne – it’s all about the layers in this dish! we top it with nutritional yeast which gives it that crisp golden top when it’s baked to perfection, and love to serve it alongside some extra steamed greens.

ingredients
1 pack of lasagne sheets
200g spinach, roughly chopped
200g frozen peas
1 tablespoon of nutritional yeast
For the pesto
80g pine nuts
80g cashews
25g fresh basil, including stalks
2 garlic cloves
juice of ½ lemon
1 tablespoon of nutritional yeast
125ml olive oil
100ml water
2 teaspoons of maple syrup (optional)
pinch of salt
For the white sauce
400ml almond milk (plus more if needed)
50g nutritional yeast
50g tapioca flour
1 tablespoon of dijon mustard
juice of ½ lemon
pinch of salt
method
preheat the oven to 190c, fan setting.

This is such an quick, easy and delicious recipe, perfect for quick lunches and dinner parties alike. the roasted almonds add an amazing depth to the pesto, although they could be substituted for pine nuts if you’re feeling like a more classic recipe. alternatively you can swap out the nuts to make other types of nutty pesto – cashews, brazil nuts and walnuts all taste delicious. you can also try adding some sun-dried tomatoes or artichokes for a more intense flavour.

ingredients
125g almonds
60g fresh basil, including stalks
1 garlic clove, peeled
juice of ½ lemon
125ml olive oil
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds and garlic on a baking tray and cook for 10 minutes until golden. once cooked, remove and leave to cool.
simply place all of the ingredients into a food processor and pulse until smooth, adding a splash of water to make it even smoother.
pesto is best enjoyed fresh, but kept in an airtight container in the fridge it will last up to a week.

Pesto pasta is one of my all time favourite meals, it’s my absolute go-to comfort food! so i decided to experiment with a cashew pesto to get a delicious variation on this classic pasta dish. the cashews and the avocado in the pesto add the best creaminess, whilst the basil and lemon add an amazing zing; it’s the best combination of flavours! it’s also such a quick and simple recipe too, the perfect weeknight supper!

ingredients
3 portions of pasta, we use brown rice pasta – or 2-3 courgettes for courgetti
100g cashews
1 ripe avocado, peeled and roughly chopped
juice of 1 ½ lemons
25g fresh basil
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
pinch of sea salt
method
place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. toast them in a frying pan until they go golden brown. once golden, leave to one side to sprinkle on top of the pasta.
add all the rest of the ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy – adding a dash of water if needed.
toss with your pasta/courgetti and sprinkle with the toasted cashews.