Preheat the oven to 200C (190F).
Cook the pasta according to the instructions on the packet Once cooked, drain and pour back into the pan.
Slice the courgettes / zucchini VERY thinly into round pieces (easier to use a mandolin if you have one).
Mix through with the pasta and the peas.
- 2 slices sourdough bread
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
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.
Juice the lemon.
- 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.
Pour the pesto sauce into the pan with the pasta and mix well until all of the pasta is coated in the sauce.
Spoon the pasta into a baking dish and top with the breadcrumb mixture.
Bake for 10 minutes until the top is golden.