Vegetable and cashew nut pasta

Here’s a quick and easy recipe that’s also quite adaptable. You can use whatever vegetables you’ve got in the fridge. The ground up nuts give it a lovely creamy texture. I use cashews because I love them but other nuts are fine too. I’ve made it with almonds before and that worked well. I can’t find ground cashews in the shops so I buy them whole and use my coffee bean grinder to mince them up.

50g ground cashews
50g pine nuts
one head of broccoli
3 tomatoes
2 spring onions
1 red onion
2 cloves garlic
juice of one lemon
juice of one lemon
one vegetable stock cube
1 cup of water
pepper to taste

Fry the onion for a couple of minutes then add the garlic and fry for a minute or less. Then add the water, spring onions, stock, tomatoes and lemon juice. While it’s simmering, cook the pasta. I add the broccoli towards the end because I like it crunchy. Just before serving, stir in the ground cashews and pine nuts. Spoon over the cooked pasta and enjoy!


  1. Yum, such a fan of the old cashew in my pasta. I normally don’t crush them and just cook them in there whole, but I might take a tip from you and mash those tasty little morsels into a paste and do it that way. Cheers!

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