Step 1/10
Preheat the oven to 200C (190F).
Step 2/10
Cook the pasta according to the instructions on the packet Once cooked, drain and pour back into the pan.
Step 3/10
Slice the courgettes / zucchini VERY thinly into round pieces (easier to use a mandolin if you have one).
Step 4/10
Mix through with the pasta and the peas.
Step 5/10
- 2 slices sourdough bread
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- salt
Make the topping by placing the bread, nutritional yeast, a pinch of salt and olive oil into a food processor and pulse it a few times until the mixture resembles breadcrumbs. Pour into a bowl and leave to one side until needed.
Step 6/10
Juice the lemon.
Step 7/10
- 100 g cashews
- 125 ml almond milk
- 1 lemon
- 3 cloves garlic
- 1 tbsp Dijon mustard
- 25 g basil
Make the pesto sauce by placing all the remaining ingredients including the lemon juice (but not the basil yet) into a food processor and blend until smooth. Once smooth, add the basil and blitz a few more times until the mixture turns green, but also has some chunky bits of herbs in.
Step 8/10
Pour the pesto sauce into the pan with the pasta and mix well until all of the pasta is coated in the sauce.
Step 9/10
Spoon the pasta into a baking dish and top with the breadcrumb mixture.
Step 10/10
Bake for 10 minutes until the top is golden.