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Creamy cashew lemon pasta with spring vegetables 4/27

© She Likes Food

Creamy cashew lemon pasta with spring vegetables

This vegan pasta recipe is creamy and tangy in all the right ways. It's also delightfully fresh, thanks to the combination of sweet peas, watercress and fresh asparagus. The creamy sauce is made from cashews, almond milk and lemon juice. Top this gorgeous pasta dish off with some extra lemon zest for the perfect spring meal. 


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INGREDIENTS

  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper

 

METHOD

  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!