Fancy trying something a little different with your Pasta? Try this delicious, nutritious and zesty flavour on a classic Italian dish. Packed with healthy fats, antioxidant and inflammation lowering properties, it’s a great way of getting in all your fibre, fats and goodness!

INGREDIENTS

8-10 Oz of spelt, lentil or wholegrain Pasta

1 cup of cashew nuts – soaked in boiling water

1 lemon – zest

4 garlic cloves

1 TBS extra virgin olive oil

Pepper and salt

1/8 TSP Turmeric

White northern beans

Green Veggies – spinach or kale

METHOD

Cook the pasta, according to packet instructions.

Whilst the pasta is cooking, soak the cashews in a bowl of hot water, leave to soak.

Heat the olive oil in a pan, then add the chopped garlic and allow to go soft. Transfer the garlic and oil to a blender with the juice of 1 lemon and the zest, pepper, salt and turmeric. Drain the cashews then add them to the blender and blitz on a high speed until super smooth.

Once the pasta is cooked, drain and rinse. Add the cream from the blender to the pasta. Add the white northern beans and chopped green veggies over the top.