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Creamy Pea Pasta

by Jac's Veghead (follow)
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This creamy pea pasta sauce is beautifully rich and smooth but won't leave you feeling heavy. It is packed with greens and healthy fats from the cashews. It is the perfect lunch or dinner and is sure to leave you feeling satisfied.

This pasta sauce is the perfect egg free and dairy free sauce that tastes a lot like carbonara (minus the bacon).

Preparation Time: 10 minutes
Cooking Time:10 minutes
Makes: 4 servings

500 grams pasta (one packet)
2 cups of minted peas
1 big handful of baby spinach
1 zucchini
1 onion
1 tsp stock
3 garlic cloves
1.5 cups raw cashews - soaked for one hour
2 cups water
2 tsp white vinegar
1/4 cup nutritional yeast
1 tsp lemon juice
Sea salt and pepper to taste.

Start by satueeing the chopped onion and minced garlic in a little water, cook until softened. Once soft add the tsp of stock powder and a little more water, turn the heat down.

Prepare your creamy sauce my placing the soaked nuts, vinegar, lemon juice and one cup of water in a blender. Blend until you have a thick creamy sauce. Pour into the pan with the onion and garlic, stir but keep on a low heat. Keep adding water until you reach your desired consistency.

Put your pasta on to cook!
Satuee the sliced zucchini or put into a flat sandwich press. I like to do this as it is easy, fast and leaves the zucchini with a lovely golden outside.

Once the pasta is cooked drain, return to the pot and add the peas, stir in the sauce, spinach, yeast, and season to taste.

Serve into bowls and top with the zucchini.

This pasta dish can be enjoyed hot or cold.

#dairy free
#egg free
I like this Recipe - 5
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