Cashew Pesto Pasta

  • Serves: 3
  • Prep: 5M
  • Cooking: 10M
  • Total: 15M
  • Difficulty: easy

This is a wonderfully simple dish that you can throw together in just ten minutes or so, which means it’s ideal as a speedy weekday supper. It’s my favourite pesto yet – vibrant, bursting with flavour and extra creamy, thanks to the mix of cashews and avocado. I’m sure you guys are going to love this one! I use pasta when I’m hungry, and courgetti when I want something lighter, but either way it’s delicious.

For the Pasta/Courgetti

3 servings of pasta (I use brown rice pasta) or 2/3 courgettes for courgetti

For the Pesto

100g cashews for the pesto & 50g cashews to sprinkle

1 ripe avocado

1 and a 1/2 lemons

25g of fresh basil

4 tablespoons of olive oil

3 tablespoons of water

2 teaspoons nutritional yeast (this is optional, leave it out if you don’t have any)

1 clove of garlic

Salt

Method:

Place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. Then toast them in a frying pan until they go golden brown

Now add all the pesto ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy. Then toss with your pasta/courgetti and sprinkle with the toasted cashews.