INGREDIENTS (serves 2 + leftovers)

250g brown rice fusilli or penne pasta

120g cashews

2 tbsp olive oil

Juice of half a lemon

1 clove of garlic

2 large handfuls of frozen peas

1 small head of broccoli, cut into small florets

1 tin butter beans, drained and washed

Salt and pepper

Parmesan shavings to top (optional)


Preheat your oven to 180 degree.

Bring a large pan on water to boil, add a drop of oil and salt to your boiling water and cook your pasta as per packet instructions.

Steam the broccoli florets on top of your boiling pasta in a steamer. Once al dente set aside.

Whilst the pasta is cooking place cashew nuts, garlic, 1 tbsp of olive oil, salt and pepper and the juice of half a lemon into your food processor (or Nutri bullet works too) and give it a good blizz. Add a dash of water to loosen up the sauce.

Once the pasta is cooked to al dente, so not all the way through, drain and transfer to your baking dish.

Add the broccoli, frozen peas, beans and cashew cream and mix really well.

Add the remaining 1 tbsp of olive oil and mix well. Taste and season to taste.

If you wish, layer a sprinkle of parmesan cheese on top.

Pop in the oven and bake for 15 minutes until the top is a little crunchy.


  1. I like using brown rice pasta as it’s naturally gluten free and it reduces our family’s wheat and gluten intake quite naturally.
  2. You can use your Nutri bullet to make the creamy sauce, just make sure to add a dash of water alongside the lemon juice and maybe a drop of oil so that the machine can work well.
  3. I often make double the quantity to have leftovers for the next day, it’s also great for lunchboxes.
  4. Serve with a tangy green salad.
  5. Cannelloni beans work well too.
  6. If you are short of time there is no need to bale the pasta. Just pop the entire mix into a saucepan and heat through until the peas are hot too.