Cashew Pesto Pasta
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
3 servings
- 225g dried pasta
- 5.3 oz cashews
- 1 1/2 lemons
- 1 ripe avocados
- 1 oz basil
- 4 tablespoons olive oil
- 3 tablespoons water
- 1 tablespoon nutritional yeast
- 1 roasted clove garlic
- pinch of sea salt
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Preparation
Step 1
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 placed over a medium heat until they go golden brown. Once golden, leave to one side to sprinkle on top of the pasta.
Step 2
Add all the rest of the ingredients, except the pasta/courgetti, into a blender and blend until smooth and creamy - adding a dash of water if needed.
Step 3
Once ready to serve, cook the pasta according to instructions on the pack (or prep the courgetti). Once cooked, drain and place back into the pan.
Step 4
Toss the pesto with the cooked pasta (or courgetti) and sprinkle with the toasted cashews.
Step 5
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