This week's Green Mondays recipe from Kelly Gibney is a pasta dish with a gorgeously creamy flavour, though it is entirely dairy free. A comforting and simple meal full of goodness. You’ll get the best result using a high-speed blender or powerful handblender to puree the cashew sauce.
Serves: 2–3
INGREDIENTS
½ onion, finely diced
2 garlic cloves, finely diced
½ teaspoon fennel seeds
zest of 2 lemons, plus extra to garnish
1 cup cashew nuts, soaked for 20 minutes in boiling water, drained well
1 cup unsweetened almond milk
juice of 1 lemon
250 grams gluten-free pasta (I used Ceres quinoa and rice spaghetti)
⅓ cup frozen peas
fresh basil leaves, to garnish
olive oil, for sautéing
sea salt and ground black pepper
METHOD
Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion and garlic. Cook without browning, until tender. Add the fennel seeds, lemon zest and cashew nuts. Cook for a further 4 minutes.
Add to a powerful blender, along with the almond milk and lemon juice. Process until silky smooth. Taste and then season very generously. The addition of salt and ground black pepper is important.
Bring a large pot of salt water to a boil. Cook the pasta according to the packet instructions, adding the frozen peas to the pasta water in the last minute of cooking. Drain well and toss with the cashew sauce.
Divide pasta between plates. Garnish with lemon zest, cracked black pepper and fresh basil leaves.
Leftover sauce will last 3–4 days in an airtight container in the fridge. It may be necessary to whisk in a little water when reheating.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!