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Courgette Pasta with Cashew Dill Sauce

Courgette Pasta with Cashew Dill Sauce

27th February 2016

Delicious as a light lunch or starter/side

Courgette Pasta with Cashew Dill Sauce
  1. 4 Courgettes
Cashew Dill Sauce
  1. 1 cup cashews (soaked in water for minimum of 4 hours)
  2. 2 tablespoons filtered water, plus additional water to thin if needed
  3. 1 teaspoon Nutritional Yeast
  4. 1 teaspoon light Miso
  5. 1/2 teaspoon onion powder
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon Himalayan crystal salt
  8. pinch of nutmeg
  9. pinch of black or white pepper
  10. 1 tablespoon minced fresh dill
For the pasta
  1. Transform the courgettes into noodles using a spiraliser
For the Sauce
  1. Put the cheese, nutritional yeast, miso, onion powder, garlic powder, salt, nutmeg, pepper and water in a blender and blend until smooth and creamy, adding more water if necessary
  2. Add the dill and blend briefly to mix
  3. Gently toss the pasta and the sauce and serve immdediately
  1. Stored in a sealed glass jar in the refrigerator, leftover sauce will keep for 1 week
Homefield Grange

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Based in beautiful Northamptonshire countryside, just a short taxi ride from Kettering station and less than an hour from London. We’re easily accessible by train or road.

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