Rich and creamy pasta packed with flavour and nutrients

- serves 4 -

- 400g of buckwheat pasta

- 2 sliced carrots

- 5 quatered medium-sized mushrooms

- 1/4 butternut squash (diced)

- 2 courgettes

- 1 small head of broccoli (chopped)

- 6 cooked and chopped green beans

- 16 head of steamed asparagus

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Sauce:

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- 1 tin of chickpeas

- 2 tsp cashews

- 1.25 cups of water

- 1/4 cup nutritional yeast

- 2 crushed garlic cloves

- 2 tbsp dried basil

- 1 tbsp paprika

- 1/2 tsp turmeric

- dash of black pepper

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1. Soak cashews for 30 minutes in water

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2. In the meantime, cook the pasta according to the package directions

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3. Steam mushrooms and vegetables for 7 minutes

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4. Place cashews and chickpeas in blender and blend until smooth

5. Drain the pasta and put back into the pot; add the cashews chickpeas sauce and heat up for 2 minutes or until desired creaminess is reached; stir while heating up to avoid burning

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6. Reduce heat, add remaining sauce ingredients and stir thoroughly; then add mushrooms and vegetables but asparagus and mix well

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8. Place pasta in a bowl and top with asparagus

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7. Enjoy!

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Note: The sauce gets even creamier when placing it in the fridge for a few hours before using it.

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