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!
3 portions of pasta, we use brown rice pasta - or 2-3 courgettes for courgetti
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
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.
Thanks to Deliciously Ella again, for this simple and easy recipe!