So creamy and delicious, this vegan pasta from Abra’s Kitchen makes a great mid-week meal - it’s quick, it’s easy and it’s healthy.
It’s perfect for summer too, thanks to the beautiful colours and its wonderful use of seasonal veg.
A great recipe to have in your back pocket, it’s sure to become a real hit at the dinner table.
Servings: 4 people
Prep time: 20 minutes
Calories 277 kcal
Total fat 4g
● 40g raw cashews
● 60ml cold water
● 30ml almond milk
● 1 1/2 tbsp lemon juice
● 1 tbsp lemon zest
● 225g capellini (angel hair pasta)
● 70g fresh peas
● 85g spinach
Fill a bowl with water and soak the cashews for 10 minutes.
Drain the cashews, put them in a blender with the 60ml of cold water, then blend until creamy.
Put on a large pan of water to boil.
While the water heats up, put a skillet over a medium-high heat, then pour in your cashew mixture and the almond milk.
Add the lemon zest and lemon juice, stir well, and keep it cooking over a low heat while you cook the pasta.
When the pan of water is starting to boil, add some salt, then the pasta. Follow the pasta’s cooking instructions - it usually takes around 4 minutes to cook capellini.
3 minutes before the pasta is ready, add the peas to the pasta pan.
1 minute before the pasta is ready, take out 450ml of the pasta water.
When the pasta is finished, drain it, then add the pasta and peas to the pan with your cashew mixture.
Add the spinach, stir, and cook for a few minutes until it has wilted. While it’s cooking, add little bits of the pasta water to help thin out the mixture.
Serve while hot, with fresh basil to garnish.
To store: We recommend eating this pasta dish straightaway.