This made a quick and easy meal, with all the satisfying creaminess of a traditional dairy based sauce. The walnut ‘parmesan’ adds a little more texture. I was expecting this to be a bit bland, but it worked really well. I am adding this to my list of midweek winter staples!
150g whole wheat spaghetti
50g raw cashews
1 tin cannellini beans in water, drained
1 tsp garlic granules or 3 cloves garlic, minced
1 tsp ground nutmeg
1 tsp white pepper
50ml lemon juice
1 tbsp nutritional yeast
Handful frozen peas
1 walnut half per person
Place the cashews and water in a blender and leave them to soak for 15 mins.
Add the spaghetti to boiling water and cook for 14 minutes (or according to packet instructions).
Add the drained beans, garlic, nutmeg, pepper, lemon juice and nutritional yeast to the cashews and water. Blend until a sauce is formed.
Add the peas to the spaghetti for the last 2 minutes of cooking. Drain the peas and spaghetti, return to the pan and add the sauce. Heat without boiling until warmed through.
Serve in bowls and grate a walnut half onto the top of each bowl to form a ‘parmesan.’
Serves 2 generously, 3 reasonably.
Nutritional info here: Spag w/ CCC