This makes a really delicious incredibly satisfying lunch or dinner, there are a number of steps involved but its so worth it. If you don’t have a griddle pan you could simply roast or grill the courgettes.
400g linguini/pasta of choice
Creamy cashew sauce;
100g roasted cashews
500ml oat milk
1 tsp salt
1 tsp garlic powder
Juice ½ lemon
100g baby spinach
2 tbsp oil
2 courgettes (zucchini)
2 red onions
2 cloves garlic
Ground black pepper
Cover the cashew nuts in just boiled water and leave to soak for 10 mins.
Cook the pasta as per the pack instructions, cook in salted water as it will season the pasta from within and don’t worry most of the salt will go down the drain. We normally cook our pasta with 1 tbsp of water.
To make the creamy cashew sauce. Drain and rinse the soaked cashew nuts to remove any extra acid and add to the blender along with the rest of the ingredients for the creamy cashew sauce. Blend till nice and smooth.
Peel and finely dice the onions and garlic. Cut 1 courgette into small dice, approx 1 cm cube. Slice the other courgette in half lengthwise and then slice into long strips approx 1/2 cm in thickness.
Heat a non stick pan on high heat and add the oil. Once hot reduce the heat to a medium heat and add the onions and start to fry to 4-5 mins stirring occasionally. Add the cubed courgette and cook for 3-4 mins stirring occasionally. Remove from the heat.
To griddle the courgette, heat a griddle pan on high heat. In a bowl mix the sliced courgette with 1 tbsp of oil and a pinch of salt. Once the griddle pan is hot add the courgettes and cook until they start to get char lines and cook on each side. This should take anywhere from 3-5 mins per side depending on how hot your griddle pan is. If you don’t have a griddle pan you can simply cook these under the grill for 4-5 mins on each side until they start to char slightly. You are looking for a well cooked courgette that has nice grill lines across its. This will add more flavour to the dish. Remove the courgettes and slice into thin steps and set aside to garnish each dish.
To bring the dish together:
Drain and rinse the pasta ensuring to keep 1/2 a cup of the drained pasta water.
Heat the large non sick pan on high heat and add the cooked onions and courgette mixture. Add the spinach and 50 ml of the pasta water. This will allow the spinach to wilt. Cook for 2-3 mins until the spinach starts to wilt. Add the creamy cashew sauce and the cooked pasta and mix well until its all well incorporated. Taste and adjust the seasoning to your pallet by adding more salt or ground black pepper if required and if the sauce taste a little tight just add 1/2 tsp of lemon juice to cut through it.
To plate up add the creamy pasta and sauce and garnish with some grilled courgettes and some pine nuts
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