Creamy Courgette & Butterbean Pasta.

A one pan of pure loveliness - soft, garlicky courgettes in a creamy cashew sauce with fresh lemon and little kick of chilli.

What you will need: 

2-3 courgettes washed sliced in circles. 

3 garlic gloves (1 for the sauce)  

1 cup of cashew nuts 

1 tin of butterbeans drained and rinsed. 

Dried pasta - I LOVE the large shapes for this recipe (enough for 4)

Olive oil 

Some plant-based milk, approximately 1 cup (I use plenish) 

1 tbsp of nutritional yeast 

1 lemon 

Salt and pepper 

Dried Oregano 

Dried chilli flakes 

Lets cook 

1. Cook your pasta following instruction on pack - leaving it al-dente (still with a little bite) 

2. Pop a pan on a medium heat with a good drizzle of olive oil. 

3. Add in all your courgettes and let them gently start to cook and soften. 

4. Thinly slice 2 of your garlic cloves and add to the courgettes. 

5. Gently stir and season with a pinch of salt and pepper. Pop on a lid and let these cook for a few minutes. 

6. Let's make the sauce. 

7. In a small blender or mini Nutri bullet, add your cashew nuts, milk ( add half a cup to start with, then more if the sauce is too thick) nutritional yeast, peeled garlic clove, a pinch of dried oregano, salt & pepper. 

8. Blitz until smooth, have a taste and tweak if needed. It should be thick but pourable. 

9. Check on your courgettes - Add a tsp of dried oregano, a sprinkle of dried chilli flakes.

10. Add your butterbeans and lovely sauce - stir this together.

11. Add in your cooked pasta (and a few tbsp of pasta water - this really helps the pasta and sauce to come together. 

12. Finish with a squeeze of fresh lemon and a little zest. Add a sprinkle of extra chilli flakes if you like an extra kick.

This is ready to dish up or take straight to the table. 

Enjoy!