There’s very few things better than a big bowl of pasta…and this lighter than usual recipe, is one to be enjoyed all throughout the year!
- 75g brazil nuts, soaked in boiling water (2 hours)
- 100ml oat milk
- 2 tbs nutritional yeast
- 150ml OGGS Aquafaba
- 1 tbsp paprika
- 300g spaghetti
- 3 tbsp olive oil
- 1 onion, diced
- juice of one lemon
- 2 gloves garlic, crushed
- 2 chillies, thinly sliced
- 100ml white wine
- 200g button mushrooms, sliced
- 1 large courgette, pealed
- 50g cherry tomatoes, halved
- 25g frozen peas
- 4-5 basil leaves
- salt and pepper
- Start with your creamy sauce. Drain and rinse the soaked brazil nuts then tip into a high-powered food processor with the lemon juice, milk alternative, nutritional yeast and paprika. Blend until smooth and silky. Add a splash of water if it needs help catching the blade.
- Whisk the OGGS® aquafaba in a small, clean bowl until fluffy and holding its shape, then fold through the brazil nut sauce. Season and leave to one side.
- Bring a pan of heavily salted water to the boil and cook the pasta according to packet instructions. Once cooked, drain, reserving 50ml of the pasta water and return both to the pan.
- In a big frying pan, heat up the oil and then add the onions until they begin to soften. Next add the chillies, garlic, lemon juice and wine. Let the wine reduce for a couple of minutes.
- Next, pop in the mushrooms, courgette and tomatoes and season well. Let them fry on a low heat until they get lovely and sticky, stirring every so often.
- At this point, whack in your frozen peas, giving them enough time to defrost before serving.
- Now that everything is in the frying pan and cooked, add your drained spaghetti and pour over your creamy sauce and coat well. If it needs loosening up, use the left-over pasta water!
- Garnish with basil and a crack of black pepper.