Instructions

• Cook the spaghetti according to instructions on the packaging.
• Meanwhile, add the onion and 1 cup of the vegetable broth to a large pot over a medium-high heat. Cook for 8 minutes until the onion is very tender. Now add the garlic and continue to cook, stirring often, until all the broth has evaporated.
• Transfer the cooked vegetables to a blender. Add ½ cup more of the remaining broth and add the salt, pepper, cashews, lemon juice, and nutritional yeast. Blitz until smooth and creamy. Add more broth to reach the desired consistency.
• When the spaghetti has been cooked and drained, stir through the green peas and serve the sauce over the pasta.
• Garnish with parsley, lemon zest and season with a little more salt & pepper.