Creamy Spring Hemp Pappardelle with Grilled Courgettes & Pine Nuts
Embrace spring with this creamy pappardelle packed with seasonal produce.
Ingredients
Courgettes
- 4 courgettes cut into rounds
- 1 drizzle oil
- 20 g pine nuts
- ½ lemon juiced
Sauce
- 2 shallots thinly sliced
- 3 cloves garlic thinly sliced
- 45 g cheese finely grated
- 1 drizzle oil
- 1 cup vegetable stock
- 245 ml cashew cream
Pasta
- 400 g vegan hemp pappardelle
- 250 g frozen peas
- 1 drizzle olive oil
To Serve
- 1 bunch basil leaves picked
- 100 g rocket
Instructions
- Before you start, preheat oven to high grill. Bring a medium pot of salted water to the boil.
- Prep courgette, shallot, garlic and cheese and set aside separately.
- Toss courgette on an oven tray with oil. Season with salt and pepper and grill on upper oven rack for 8 minutes. After 8 minutes, remove tray from oven, add pine nuts and grill for another 2-3 minutes, until pine nuts are golden and courgette is tender. Toss with lemon juice and season to taste with salt.
- Meanwhile, cook sauce. Heat oil in a medium pot on medium heat. Cook shallot and garlic with a pinch of salt for 2 minutes, stirring until just starting to colour. Add stock and cashew cream and bring to a simmer. Once simmering, reduce heat to low and simmer for a further 2-3 minutes, until thickened.
- Remove pot from heat, add cheese and stir, until melted. Season to taste with salt and pepper. Cover and keep warm.
- Shake pasta to separate strands. Cook pasta and peas in pot of boiling water on high heat for 2-3 minutes, until pasta and peas are tender. Drain, return to pot and toss with olive oil to prevent sticking.
- To finish, prep basil.
- Serve pasta and sauce topped with courgettes, rocket, basil and garlic chilli blend.
