Double Green Orecchiette! 🌱 HAPPY VEGANUARY!

Updated at: Wed, 31 Jan 2024 09:42:24 GMT

Step 1

Soak your cashew nuts in cold water overnight or 6 hours minimum.

Step 2

To make your sauce, add into a blender the soaked cashews, fresh basil, fresh parsley, garlic cloves, spinach, capers, lemon juice, caramelised onion, cider vinegar, yeast flakes, salt, pepper, miso, extra virgin olive oil and some of the water. Blend until completely smooth (keep adding more water as you require). Add into a saucepan with the rest of the water and heat until nearly boiling, then whisk in the cornstarch slurry and cook for 5 minutes until noticeably thickened.

Step 3

Cook your pasta according to the packet or until al dente and in a separate pot, blanch the frozen peas.

Step 4

Toast the hazelnuts in a frying pan for 4-5 minutes until lightly golden and fragrant.

Step 5

To bring it all together, add the cooked pasta into the sauce, with the peas and spinach and stir until everything is well combined and piping hot. 

Step 6

Drizzle with extra virgin olive oil and sprinkle over the toasted hazelnuts. Serve with a few lemon slices for extra citrus punch.

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Makes leftovers

Moist