Courgette & pea green pasta

In a large saucepan cook the pasta according to instructions

Add frozen peas to a bowl and cover with boiling water – leave for ~3 mins and drain

To a blender add avocado, nutritional yeast, cashew nuts, dijon mustard, almond milk, lemon juice and salt – blend until smooth

Heat a wok on high heat, once hot add the olive oil along with shallots and garlic – cook for ~4 mins

To the wok add the courgette ribbons and half the chopped parsley, reduce to medium heat and let it simmer for ~2 mins

Pour the sauce into the wok and mix well

Once the spaghetti is ready, drain and add it into the wok, mix everything together until it’s hot and coated

Serve with a sprinkle of chopped parsley and ground black pepper