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
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.
