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Creamy Lemon & Dill Spaghetti
When it comes to the best vegan cook books and the best best vegetarian cook books, we are so happy to say that a lot of you would suggest the BOSH! books.
If you have our veggie cook books or follow our recipe videos you will see that we create a LOT of veggie pasta recipes.
We teamed up with the lovely Kate from Animal Equality to make a few scrumptious dishes last week - this is one of them.
It's a such a simple vegan recipe, but still super delicious and packed full of flavour. If you want a dinner that’s quick, easy, rich & flavourful, this creamy lemon & dill pasta could be exactly what you’re after.
- Cooked Spaghetti (enough for 4 people)
- 1.5 cups cashews (soaked)
- 1.5 tbsp lemon juice
- 1/2 tbsp lemon zest
- 2 garlic cloves
- 1 tsp garlic powder
- 2 tsp salt
- 1/3 cup nutritional yeast
- 1 cup almond milk (or the nut milk you prefer)
- 2 tbsp olive oil
- 1/2 cup water
- Small handful Dill
- Steamed sprouting broccoli & asparagus
Put all the sauce ingredients in a blender & whizz them all up into a creamy sauce.
Pour the sauce over cooked Spaghetti (make sure the spaghetti is freshly cooked, wet & piping hot) & stir it in.
Throw the dill into the pan & stir it in.
Serve immediately with steamed greens. BOSH!