This creamy plant-based pasta is covered in a thick, nutty cashew sauce, takes only 30-minutes to make and is ideal as a delicious weeknight meal.
Preparation + cooking time: 30 minutes
Ingredients (serves 2)
- 200g pasta wholewheat
- 150g haricot beans (ends slices off)
- 3 garlic cloves (sliced)
- Black pepper
- Salt to taste
- 2 tbsp olive oil (and extra to drizzle)
- Sauce
- 3 tbsp cashew butter
- 1 heaped tbsp nutritional yeast
- 3/4 reserved pasta water or hot water
- Pinch or two of salt to taste
- Sprinkle cayenne pepper
Method
- Cook the pasta in salted boiling water, cook for as long as directed (reserve some of the pasta water), drain
- Combine all the sauce ingredients together until it resembles a smooth paste
- Add oil to a frying pan, and garlic and add the beans, pinch of salt, black pepper and cook for a few minutes
- Add the cooked pasta into the beans, stir the cashew sauce thoroughly into the pasta, drizzle with more olive oil and add a touch more salt if needed, serve