Cashew Pesto Pasta

After enjoying the sweet potato, lentil & coconut curry recipe last month from the wonderful Deliciously Ella, I thought I would share and try another one of her recipes this month.

This recipe looks easy to make and some extra veggies could easily be added on the side! I really looking forward to trying this!

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

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 until they go golden brown. once golden, leave to one side to sprinkle on top of the pasta.

2. 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.

3. Toss with your pasta/courgetti and sprinkle with the toasted cashews.

Thanks to Deliciously Ella again, for this simple and easy recipe!