This is a dream ten minute plant-based supper, perfect for Sunday nights or after work during the week. It's vegan, full of flavour and just so easy to make. Can't wait to hear what you think, the recipe is below

Ingredients for our vegan cashew and avocado pasta
- 2-3 servings of pasta or about 3 courgettes for courgetti
- 75g cashews for the pesto & 50g cashews to sprinkle
- 1 ripe avocado
- 1 lemon (option for another half to squeeze over at the end)
- a big handful of basil
- 5 tablespoons of olive oil
- 4 tablespoons of water
- 2 teaspoons nutritional yeast
- 2 cloves of roasted garlic
- salt and pepper

Method
Place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. Then toast them in a frying pan until they go golden brown.

Now add all the pesto ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy. Then toss with your pasta/courgetti and sprinkle with the toasted cashews.