Cavolo Nero and Cashew Spaghetti

Whether you're vegan, vegetarian or flexitarian, the greater the variety of plant proteins you eat, the healthier your diet will be. Cashew nuts are a useful and very tasty source of plant based protein. They are here combined with cavolo nero in a creamy pasta sauce. Opt for wholewheat spaghetti for a good source of fibre to keep you full for longer.

Serves: 4

Prepare: 15 minutes

Cook: 20 minutes

Ingredients:

• 100g cashew nuts
• 2 garlic cloves, chopped
• 200g cavolo nero, thick stems removed
• 300g wholewheat spaghetti
• 200g fine green beans
• 2 tbsp olive oil
• 1 lemon - unwaxed, zest and juice
• 15-20g (about 4 pieces) sun-dried tomatoes

1. Whizz together the garlic and cashews in a food processor or large blender until very finely chopped, then set aside 2 tbsp. Cook the cavolo nero in a large pan of boiling water for 5 minutes until very tender. Carefully lift out the leaves using tongs and drain in a colander. Put the tomatoes in a mug of just boiled water and leave until you need them in step 3.

2. Cook the pasta al dente in the pan of boiling water according to pack instructions, adding the beans for the last 3-4 minutes. Reserve a mugful of cooking water before draining. Meanwhile, add the warm cavolo nero to the cashew mixture in the food processor, along with the olive oil and lemon zest, and whizz until very smooth.

3. Drain and roughly chop the tomatoes. Return the pasta and beans to the pan. Add the sauces, tomatoes and lemon juice, tossing together until nicely coated, with enough of the reserved cooking water to loosen. Divide between 4 plates and serve scattered with the reserved nut mixture.