Creamy Lemon, Pepper & Sage Pasta

Creamy Lemon, Pepper & Sage Pasta

Serves 4

5 minutes preparations, 11 minute cooking time



  • 4 serves of pasta

  • 4 serves of green beans

  • ½ cup cashews

  • 1 cup water

  • Juice of 1 small lemon

  • ½ tsp pepper

  • Pinch of sea salt

  • 1 tbsp.  yeast flakes

  • 6 sage leaves

  • 1 tbsp. pasta water

  • Parsley to top


  1. Cook pasta according to packet instructions. When you have 4 minutes cooking time left for the pasta add the green beans.

  2. Meanwhile combine cashews, water and yeast flakes in a blender until smooth, about 30 seconds on high if using a high powered blender.

  3. Once pasta and beans are al dente, reserve 1 tablespoon of pasta water and add to blender. Strain pasta and beans, return them to saucepan.

  4. Add remaining ingredients to blender and process on low for 10 seconds. Pour sauce into the saucepan with the pasta and beans and cook over medium heat for 1 minute or until sauce thickens.

  5. Serve with a sprinkle of fresh parsley and some cracked pepper.