Soak the cashews briefly in hot water if you like. Roughly chop the carrot and cook it with the garlic until soft, or steam them briefly.
Blend the cashews, carrot, garlic, olive oil and a little cooking water in a blender until the sauce is smooth and creamy.
Blend or stir the nutritional yeast into the sauce. Season to taste with salt and pepper.
Cook the pasta in a pan according to the packet instructions. Save a little of the cooking water and drain the rest.
Add the sauce to the pasta and stir everything over a gentle heat until the texture is nice and creamy. Work in a little cooking water if needed.
Serve straight away, finished with extra nutritional yeast or freshly ground pepper if you like.
Good to know
When you want something creamy and quick, this dish is just right. Simple, filling and real comfort food.
Swaps
Cashews → white beans (more fibre, a little less fat). Pasta → wholewheat pasta (more fibre and minerals). Olive oil → avocado oil (mild in flavour, with unsaturated fats). Carrot → squash (similarly creamy texture, also with carotenoids).
Allergens
Contains nuts from the cashews, and gluten if you use classic wheat pasta; usually suits children well; during pregnancy, pasteurised nutritional yeast and properly stored nuts are the safe choice.
