It’s a myth that vegan meals cost more to make. In fact, it’s amazing what you can do with veg, pulses, nuts and grains! These healthy recipes cost from just 56p per serving… tuck in!
Cashew Nut & Lemon Linguine
by Filippo Rosato, Time Barclay and Stefania Evangelisti from Purezza Vegan Pizza photo by Faith Mason
SERVES 2
prep 15 mins | cook 30 mins
For the cashew cream
• 180g (6¼oz) blanched unsalted cashew nuts
• 3 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest
• 2 tbsp nutritional yeast
• 1 tsp fine pink Himalayan salt
• freshly ground pepper,
• 240ml (8fl oz) soya milk
For the vegetables and pasta
• 1 tbsp fine pink Himalayan salt
• 4 fine asparagus spears
• 2½ tbsp extra virgin olive oil
• squeeze of lemon juice
• 2 shallots, finely chopped
• 130g (4½oz) frozen green peas
• 200g (7oz) dried linguine
1 Add all the cashew cream ingredients to a blender and blend until creamy. Set aside.
2 Bring a deep saucepan of water to the boil and add a pinch of salt. Trim the asparagus, then add it to the pan, upright, and cook for 8 minutes. Drain, place the asparagus into a bowl of cold water with another pinch of salt and let it cool. Once cool, drain, place the spears in a dish and drizzle over a little olive oil and the squeeze of lemon. Set aside to marinate.
3 Heat the olive oil in a pan over a medium heat, add the shallots and cook for 30 seconds. Add the peas and a pinch of salt and cook for 8 minutes, stirring occasionally.
4 Meanwhile, half-fill a deep pot with water, add 1 tbsp salt, then bring the water to the boil. Add the linguine and cook for 10 minutes, until al dente.
5 Add the cashew cream to the peas in the pan along with a splash of water, and cook on a low heat for 3 minutes. Drain the linguine, then add it to the creamy peas and gently mix them together using tongs. Serve with the asparagus.
PER SERVING cals 1,072 | protein 45g | carbs 96.7g
fat 60.1g
saturate 9.9g
salt 1.3g
sugar 16.5g
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This recipe is taken from Purezza Vegan Pizza: Deliciously Simple Plant-Based Pizza To Make at Home by Filippo Rosato, Time Barclay, and Stefania Evangelisti. Kyle Books (£18.99).
INGREDIENT SWAP
If you don’t have linguine, use spaghetti instead. You could also swap asparagus for green beans!
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