A vegan pasta dish which is so vibrant and rich with flavour, the perfect summer dinner and guaranteed to impress. A beautifully creamy sauce is made using spinach and basil, with no cooking required making it quick and easy to whip up.
150ml almond milk
50g baby spinach
30g fresh basil
20g pine nuts
1 lemon, juiced
1 tbsp nutritional yeast
1 tbsp zaatar
¼ tsp chilli flakes
½ tsp sea salt
Extra virgin olive oil
1. Cover the cashews in water and leave overnight to soak, or alternatively soak in boiling hot water for 20 minutes until softened.
2. Drain the cashews and transfer to a blender. Add the rest of the pesto ingredients and blend until you have a smooth cream. Season with salt and pepper.
3. Cook the linguine in salted boiling water, according to packet instructions. Drain the linguine, reserving 1 cup of pasta water. Add the cashew cream and mix all together until the pasta is coated in the creamy sauce. Add a splash more water if you want a looser consistency.
4. Divide between bowls and serve with a drizzle of extra virgin olive oil and extra zaatar.