Serves 4

Ingredients

Sauce

• 1 avocado pit removed
• 80 g fresh baby spinach washed
• 2 garlic cloves peeled
• 1/2 bunch of fresh basil
• 1/2 cup cashews
• 1/2 cup olive oil
•  1 lemon juiced
•  1 cup unsweetened soy milk
•  1 tsp salt
•  1/4 tsp cracked pepper

Pasta and toppings

• 1 cup sundried tomatoes roughly chopped
•  2 x 200g pack Slendier Edamame Fettuccine
• Fresh basil roughly chopped
• Nutritional yeast

Instructions

1. First, soften the cashews. If you have time, soak cashews in water overnight. For the
quick version, boil cashews for 10 mins, then rinse under cold water and drain. *Note – if
you do not have a high-powered blender, I'd recommend soaking the cashews overnight
or boiling them for 25 minutes to make them extra soft and to get the sauce as silky
smooth as possible.
2. Cook Slendier Edamame Fettuccine to packet instructions.
3. Combine all sauce ingredients, including the drained cashews in a blender. Blitz until
smooth.
4. Once the fettuccine is cooked, drain and return to the pot. Pour sauce over cooked pasta
and stir through.
5. Serve pasta in bowls and top with sundried tomatoes, extra basil and nutritional
yeast.