Spinach and Basil Courgetti

Course: Lunch or light main Skill level: easy Serves: 2

1 small courgette 150 g (5½ oz) spinach

500 ml (18 fl oz) Alpro Simply Plain

30 g (1 oz) basil

1 clove garlic

30 ml (1 fl oz) extra virgin olive oil

50 g (1¾ oz) toasted cashew nuts

Squeeze of lemon

Salt and freshly ground black pepper to taste

Parmesan-style vegetarian cheese, to taste

1 Prepare the courgette by using a spiralizer to make the courgetti (alternatively you can use a peeler).

2 Wash the spinach in a

colander then place into a saucepan and warm over a medium heat until wilted. Using a sieve and a spoon, squeeze any excess water out of the leaves.

3 Create the sauce by placing the wilted spinach, Alpro Simply Plain, basil, garlic and extra virgin olive oil into a food processor, then blend until smooth.

4 Add the cashew nuts and blend for another 30 seconds.

5 Add a squeeze of lemon juice and salt and pepper to taste.

6 Pour the sauce over the courgetti and toss to coat, then drizzle over a little olive oil and sprinkle with grated cheese to serve.