Fava Bean Fusilli with Cashew Ricotta and Mint

Yields: 4 Servings Difficulty: Easy

1 8 ounce box of Explore Cuisine Organic Chickpea Fusilli

2 cups cashews – soaked in boiling water for 15 minutes or soaked overnight, drained

1 cup water

½ teaspoon salt

2 teaspoons lemon juice

2 tablespoons nutritional yeast

½ teaspoon garlic powder

1 cup frozen peas

½ cup fresh mint

zest of one small lemon (optional)

salt and pepper to taste

Ingredients

0/11 Ingredients
Adjust Servings

Instructions

0/7 Instructions
  • Prepare the pasta according to package instructions.
  • While the pasta is cooking, add the cashews, water, salt, lemon juice, nutritional yeast and garlic powder to a blender. Blend until it’s a ricotta consistency and set aside.
  • When the pasta has a few minutes left to cook, reserve about a ½ cup of the pasta water and set aside.
  • Add the frozen peas to the pot and let them cook with the remainder of the cooking time for the pasta.
  • When done cooking, drain the pasta and peas and return to the empty pot.
  • Mix in the cashew ricotta with a spatula to coat everything well, adding some of the reserved cooking water to thin out.
  • Add the fresh mint and mix again with the spatula. Serve with lemon zest, salt and pepper. Enjoy all the Spring vibes in this healthy meat-free meal!

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