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Ready in just 20 minutes, this healthy pasta by The Green Dietitian makes for a perfect quick weeknight meal. It's a great balanced meal with lots of healthy fats, good carbohydrates, protein and colourful veggies, and is super light yet so nutritious. You can serve it hot as a one-pot family meal, or cold as a pasta salad side dish or healthy work or school lunch.
500 g wholegrain/red lentil fusilli pasta 1 red onion, chopped 1 red bell pepper, chopped 5 salad tomatoes, chopped 1 bunch fresh basil, chopped 1 avocado, diced 2 cups cooked or tinned and drained chickpeas Salt and pepper to taste
For the dressing:
1 cup cashews soaked in 1 cup cold water for at least 45 minutes (or up to 6 hours) 1 - 2 cloves fresh garlic 1 1/4 cup water (or more to desired consistency) 1/4 cup nutritional yeast 1/2 tsp onion powder A pinch of salt
Method
Boil the pasta according to the package instructions.
In the meantime, chop up the fresh ingredients.
If you are using tinned chickpeas, drain and rinse the chickpeas. If cooked, remember to cook in advance.
Once the pasta is cooked, drain and put it in a large serving dish.
Add the chopped vegetables and the chickpeas to the pasta, along with the liquid from the chopped tomatoes and stir through.
For the cashew sauce, drain the soaking cashews and rinse them thoroughly. Add the drained cashews to a blender along with the water, garlic, onion powder, nutritional yeast and salt and blend until a smooth sauce is formed. If you prefer a thinner sauce, you can add more liquid.
Pour the cashew cream sauce over the pasta right before serving.
Season with salt and pepper and serve hot or cold.
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