Basil & Cashew Pasta

Hi Angels Working on Earth Family!

I decided to skip the nutritional yeast in this recipe because I’m not a fan of its aftertaste. Instead, I used a mix of non-plant-based ingredients to add flavor, like about 1/3 cup of parmesan cheese. Lemons give the dish a nice tartness, so if you’re not a fan of acidity, you can use less juice or add a bit of water or vegetable stock. Remember, the flavor is key, so taste as you go and adjust to your liking!

Love!

Ingredients

• 3 portions of pasta or brown rice pasta
• 100g cashews
• 1 ripe avocado, peeled and roughly chopped
• Juice of 1 ½ lemon
• 25g fresh basil
• 4 tablespoons olive oil
• 3 tablespoons water
• 1 tablespoon nutritional yeast
• 1 garlic clove, peeled
• Pinch of sea salt

Preparation:

1. Place 50g of the cashews into a food processor and pulse for a few seconds. Toast them in a frying pan until they are golden brown.  
2. Add all the rest of the ingredients except the pasta in a blender and blend until smooth and creamy. Add water as needed.
3. Toss your pasta with blended ingredients and sprinkle with the toasted cashews.