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Creamy Cashew, Lemon & Pea Pasta

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Ingredients

Adjust Servings:
2 cups 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
500g Dried spaghetti
3/4 cup Frozen peas (or more if desired)
70g Baby spinach leaves
Olive oil for sautéing
Sea salt and cracked black pepper

Creamy Cashew, Lemon & Pea Pasta

You’ll adore this completely dairy-free sauce because it’s so creamy and full of flavour. The best news is that this sauce is simple enough to throw together on a weeknight and use in your favourite dish.

  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

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

2
Done

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.

3
Done

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.

4
Done

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

5
Done

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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