Fresh pesto pasta with toasted cashews (Ve)

An easy win that's still crammed with health benefits. Outrageously delicious and just so happens to be vegan.

Makes 3 portions in 12 minutes!

Ingredients:

3 portions of pasta of choice, we've gone with spaghetti here, to be healthier you can opt for brown pasta- or 2-3 courgettes for courgetti

100g cashews or you can opt for other nuts/seeds if you prefer!

1 avocado, peeled and roughly chopped

1 ½ lemon juice

25g fresh basil

4 tablespoons olive oil

3 tablespoons water

1 tablespoon nutritional yeast

1 garlic clove

pinch of salt

Method:

Boil a pan of water for the pasta and add 2 table spoons of salt to the water. Add the pasta and leave to cook as per pack instructions (approx. 10 mins).
Then move onto the cashews. You'll need them to be fine so it's quickest to use a food processor and pulse until broken up.
Toast the cashews in a frying pan until golden, then leave to one side as these will be added to the pasta right at the end.
For the pesto, blend all the rest of the ingredients, except the pasta/courgetti, in a blender until smooth. If it is looking far too dry you can add a few drops of cold water.
Combine the pesto with your pasta/courgetti and sprinkle with the toasted cashews.

Voila! Simple and delicious. Enjoy!