Ingredients:

  • 450g (1 lb) Seasonal Vegetables, chopped into bite-sized pieces (e.g., asparagus, bell pepper, courgette/zucchini, broccolini)
  • 1 large red onion, cut into 1/2-inch wedges
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Fine Sea Salt (for roasting)
  • 1/4 tsp Freshly Ground Black Pepper (for roasting)
  • 2 cloves garlic, peeled and smashed (optional)
  • 1 cup (150g) Raw Cashews, soaked
  • 1 cup (240 ml) Low-Sodium Vegetable Stock
  • 1/2 cup (120 ml) Cold Water (or more pasta cooking water)
  • 1/4 cup Nutritional Yeast
  • 1 large Lemon, zested and juiced (approx. 2 tbsp juice)
  • 1 tsp Fine Sea Salt (for sauce)
  • 1/2 tsp Dijon Mustard
  • A pinch of smoked paprika (optional)
  • 400g (14 oz) Pasta (Penne, Rigatoni, or Fusilli recommended)
  • 1/2 cup Frozen Garden Peas
  • 1/4 cup Fresh Basil, chopped, for garnish

Instructions:

  1. Soak the Cashews: Place raw cashews in a bowl and cover with boiling water. Let them soak for at least 30 minutes, or soak them overnight in cold water. Drain and rinse thoroughly before use. Preheat oven to 200°C / 400°F and line a baking sheet with parchment paper.
  2. Toss the Veggies: In a large bowl, combine the chopped vegetables, red onion, oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet.
  3. Roast: Roast the vegetables for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized at the edges. Remove and set aside.
  4. Cook the Pasta: Cook pasta according to package directions in well-salted water until al dente. Crucially, reserve about 1 cup (240ml) of the starchy pasta cooking water before draining.
  5. Blend the Sauce: While the pasta cooks, combine the drained, soaked cashews, vegetable stock, water, nutritional yeast, lemon zest, lemon juice, salt, and Dijon mustard in a high-speed blender. Blend on high speed until completely smooth and creamy.
  6. Heat and Thicken: Transfer the cashew cream sauce to a large sauté pan. Add the frozen peas and heat gently over medium-low heat until the peas are thawed and the sauce is just simmering.
  7. Toss the Pasta: Add the drained, al dente pasta to the sauce. Toss well to coat. If the sauce looks too thick, add a tablespoon or two of the reserved pasta cooking water until the sauce coats the pasta beautifully.
  8. Fold in Veggies and Serve: Gently fold in the roasted vegetables. Do not overmix. Transfer to serving bowls and garnish liberally with fresh basil and an extra grind of black pepper.