MAKES
2 servings
PREPARATION TIME
30 - 35 minutes
METHOD
STEP 1
Preheat the oven to 180℃. Drizzle the sweet potato/butternut, onion and garlic in a little olive oil. Season with salt and pepper and roast veg for 25 minutes or until soft and golden.
STEP 2
Meanwhile, bring a large pot of water to a boil. Once boiling, salt the water well and cook your preferred pasta according to the instructions.
STEP 3
While your pasta is cooking, blanch the peas in hot or boiling water for a few minutes, until they are a vibrant green and just cooked. Drain and set aside.
STEP 4
Add the roasted vegetables to a high speed blender, along with the remaining sauce ingredients. Blend on high until very smooth. Taste and adjust the seasoning if necessary.
STEP 5
Stir the sauce through the freshly cooked pasta, adding in the peas. Top with chilli flakes, hemp seeds and fresh basil before serving.
INGREDIENTS
- Olive oil
- 1 onion, chopped into quarters
- ½ C sweet potato or butternut, chopped
- 3 cloves garlic
- ⅓ C cashews, soaked for at least 4 hours, or overnight
- ¼ C Hemp Seeds, plus more for serving
- ¾ C veg stock
- ¼ C oat/rice milk
- 1 Tbsp lemon juice
- 1 tsp sea salt
- 1 tsp smoked paprika
To serve:
- 2 servings pasta (gluten-free or wholewheat)
- 1 C green peas, frozen or fresh
- Fresh basil
- Chilli flakes
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