A fast, bright pasta. Cashew butter makes the sauce creamy, lemon lifts it, and flax seed oil is stirred in at the end for a nutty flavour.
Ingredients (serves 2)
- 225g linguine or other pasta
- 3 tbsp Cold Pressed Organic Flax Seed Oil
- 1 tbsp Organic Raw Cashew Nut Butter
- Zest and juice of 1 lemon
- 2 garlic cloves, minced
- A handful of fresh basil, finely chopped
- Pinch of red pepper flakes (optional)
- Salt and black pepper
Method
- Cook the pasta as the pack says. Keep a cup of the cooking water, then drain.
- Mix the cashew butter, lemon zest and juice and garlic with a splash of cooking water until smooth.
- Toss the hot pasta with the sauce, adding more cooking water until glossy.
- Take off the heat and stir in the flax seed oil, basil and chilli flakes. Season and serve straight away.
About the flax seed oil and cashew butter
The flax seed oil is 100% organic and cold-pressed, with a nutty, earthy flavour. Use it cold, in dressings, smoothies and over finished dishes, rather than for frying.
The cashew butter is made from raw organic cashews, stone-ground at low temperatures. It is creamy and lightly sweet and has 21g of protein per 100g.
Contains cashews (tree nuts).
