Creamy Green Spaghetti

Creamy Green Spaghetti



  • 30g Cashews
  • 1 Tbsp Sunflower Seeds
  • 2 Handfuls of Spinach 
  • 150ml of Oat/Almond Milk
  • 2 Tbsp Nutritional Yeast
  • 1/2 Juice of Lemon


  • Wholegrain Spaghetti
  • Salt
  • Peas
  • Broad Beans
  • Plant-Based Parmesan



  1. Soak the cashews and sunflower seeds for 5 mins in boiling water 
  2. Add Plant-based milk, spinach, lemon juice, nutritional yeast and the soft cashews and sunflower seeds into a blender and blitz until smooth
  3. Cook your pasta (don't forget to salt your water)
  4. Save 2 tbsp of pasta water to add to the sauce
  5. Boil your broad beans and peas 
  6. Drain your pasta 
  7. Mix it all together and top with plant-based parmesan 
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