Creamy Lemon & Green Pea Pasta
Serves
4
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
10.6 oz (300 g) rigatoni pasta, or pasta of choice
2.5 oz (70 g) cashew nuts
8.8 oz (250 g) tofu, firm
4 tbsp almond milk, unsweetened
4 tbsp lemon juice
2 tbsp nutritional yeast
1 clove garlic, minced
½ tsp sea salt
5 oz (145 g) green peas, defrosted
zest of 1 lemon
2 oz (60 g) green pea shoots (optional)
Nutrition
(Per Serving)
Calories
461
Fats
13 g
Protein
18 g
Carbs
68 g
Instructions
- Cook the pasta according to package instructions.
- Place the cashew nuts into a small pot and cover with boiling water. Boil the cashews for 5 minutes to soften them, then add to a high-speed blender along with the tofu, almond milk, lemon juice, nutritional yeast, garlic, and ½ teaspoon of salt. Blend until smooth and creamy.
- Place the cooked pasta in a large bowl and mix through the creamy sauce, green peas, and lemon zest.
- To serve, divide the pasta equally between 4 bowls and garnish with green pea shoots (optional).