*Soak cashews overnight or boil for 10 minutes*
Serves
4
Ingredients
- 500g whole wheat fettuccine
- 1/2 cup frozen peas
- 2 cups broccoli
- 1 tbsp olive oil
- 1 cup raw cashews (softened overnight)
- 2 cups water
- 1 can cannelloni beans (drained and rinsed)
- 1 tsp red miso paste
- 4 garlic cloves
- 1/5 tsp onion and garlic powder
- 2 tbsp nutritional yeast
- 1 tsp tapioca flour
- Salt and pepper
- Red pepper flakes
Method
Bring water to a boil and cook pasta as per packet instructions. In the last two minutes of cooking time, add peas and broccoli. Drain, return to the pot with the tbsp of oil to prevent it sticking.
El n a blender mix cashews, water, beans, & miso paste until smooth.
In a large saucepan, cook garlic until fragrant, add cashew mix, onion and garlic powder plus nutritional yeast. Let simmer for a few minutes.
Make tapioca slurry with water and add to saucepan mixture – cook for 3 minutes, season with salt and pepper.
Mix in pasta and vegetables. Serve in bowls with chili flakes.
Note
Pasta will store in the fridge for 4 days. Warm with a tbsp of water to help sauce soften.
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Sparkling Eats 
looks delicious!