BUT­TER­NUT SQUASH & COUR­GETTE NOO­DLES WITH CASHEW SAUCE

YOURS (UK) - - Recipe Inspiration - www.lake­land.co.uk

SERVES: 6 PREP: 2 HOURS COOK: 9 MINS

125g (4½ oz) cashew nuts 180ml (6fl oz) wa­ter ½ tsp salt 1 clove gar­lic 1 tbsp oil 2 small but­ter­nut squash, spi­ralised 1 large cour­gette, spi­ralised Hand­ful of fresh basil leaves Salt and pep­per to taste Olive oil for driz­zling

1. Cover the cashews with wa­ter in a bowl and soak for 2 hours, then drain and rinse thor­oughly. 2. Place the cashews in a food pro­ces­sor or blender and add the wa­ter, salt and gar­lic. Purée un­til very smooth. 3. Heat the oil in a large fry­ing pan over a high heat. Add the spi­ralised but­ter­nut squash and toss in the pan for 2 mins, then add the cour­gette spi­rals and toss for a fur­ther 7 mins un­til soft­ened. Re­move from the heat. 4. Add half the basil and half the sauce to the pan and mix to com­bine, adding wa­ter if the mix­ture is too sticky, and as much ex­tra sauce as de­sired. 5. Sea­son gen­er­ously, driz­zle with oil and gar­nish with the rest of the basil.

Per serv­ing: 234 cals, 14g fat (2.5g sat fat) 17.5g sug­ars

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