One pot pasta with zucchini and peas

Video recipe here


3/4 cup raw cashews - soaked in warm water for at least 2 hours (can omit soaking if you have a high power blender)

5 cups vegetable broth, divided

2 onions

4 cloves garlic

1 lb your choice of pasta

2 medium zucchini

3 cups frozen peas

1 lemon - will need the juice and zest

Spices of choice - I used 2 tsp smoked paprika and 1 tsp black pepper

Fresh basil for garnish (optional)


Begin by peeling onions and slicing them into thin strips. Peel and mince garlic. Heat a pot large enough to cook 1 lb of pasta over medium high heat. Once pot is hot, add sliced onions and stir. As onions are stream frying, prepare cashew cream by combining cashews (if soaking, drain them first) and 2.5 cups of vegetable broth in blender or food processor. Blend on high speed for 3-5 minutes until cashews are well blended and have a creamy texture. Return to pot with onions. Add minced garlic and stir. Cook for 15-30 seconds - you do not want garlic to burn. Add remaining 2.5 cups of vegetable broth, 2.5 cups of water, juice from 1 lemon, and cashew cream to pot. Stir in pasta. Bring mixture to a boil. Reduce heat slightly so that liquid is at a rolling boil, and cook pasta for 13 minutes. Add peas, zucchini, zest of 1 lemon, and spices and stir them into the pasta mixture. Cook for another 2-3 minutes. Top with fresh basil prior to serving.