2 blocks: Divide into 6 serves
3 blocks: Divide into 4 serves
4 blocks: Divide into 3 serves
Ingredients
Sauce
½ avocado
60g fresh baby spinach
2 garlic cloves, peeled
¼ bunch fresh basil, chopped
¼ cup cashews, soaked and drained
¼ cup olive oil
1 lemon, juiced
½ cup unsweetened soy milk
tsp salt
¼ tsp cracked pepper
Pasta and toppings
300g Slendier Edamame Fettuccine
¼ cup sundried tomatoes, roughly chopped
¼ bunch fresh basil, roughly chopped
1 tbsp nutritional yeast
Directions:
If you have time, soak cashews in water overnight. For a quicker method, boil them for 10 minutes, then rinse under cold water and drain. If using a standard blender, soak overnight or boil for 25 minutes for a smoother sauce.
Cook Slendier Edamame Fettuccine according to packet instructions.
In a blender, combine all sauce ingredients, including the drained cashews, and blitz until smooth.
Once the pasta is cooked, drain and return to the pot. Pour the sauce over and stir through.
Serve in bowls and top with sundried tomatoes, fresh basil, and nutritional yeast.