Broad Bean and Pea Fettuccine with Cashew Cream

A delicious veggie take on the classic carbonara! Quick to make and easily adaptable for seasonal availability. Enjoy our fresh twist on this tasty dish!

Main Image

Ready in: 35mins

Prep: 25mins

Serves: 3-4


Cashew Cream 

1 cup cashew nuts 

2 cloves garlic 

1 shallot 

¾ cup vegetable stock 

½ tsp salt 

2 Tbsp lemon juice 



1 shallot 

1 tsp fresh thyme 

Zest of ½ lemon  


Fettuccine Mix 

1 cup frozen, shelled broad beans 

400g fresh fettuccine pasta  

1 cup frozen peas 


To Serve 

50g rocket  


Prep cashew cream 

Bring a medium pot of salted water to the boil and bring a full kettle to the boil. Place cashews in a small, heat-proof bowl and cover with boiling water to soak for at least 5 minutes. Roughly chop garlic and first shallot. 


Make cashew cream 

Heat a drizzle of oil in a medium fry-pan on low heat. Cook garlic and first measure of shallots for about 3 minutes until soft but not brown. Reserve pan. Drain cashews and add all cashew cream ingredients (including cooked shallots and garlic) to a blender and blitz until smooth.  


Prep veggies 

Finely dice second measure of shallot and roughly chop thyme. Place broad beans in a small, heat-proof bowl and cover with boiling water. Soak for 1 minute then drain. Pop beans from their skins and discard skins. 


Cook pasta 

Add pasta to pot of boiling water and cook for 3 minutesAdd broad beans and peas and cook for a further 1 minute until pasta is tender and peas and broad beans are bright greenReserve ½ cup of pasta water, then drainReturn to pot and drizzle with oil to prevent sticking. 


Cook veggies 

Heat a drizzle of oil in reserved pan on medium heat. Add second measure of shallots and cook for 1-2 minutes. Add lemon zest, thyme and season to taste.  


Finish veggies & fettuccine  

Remove pan from heat and stir through cashew cream. Add fettuccine mix and reserved pasta water (if needed), toss to combine and season to taste 


Serve fettuccine with a handful of rocket, drizzle of olive oil and season with salt and fresh cracked pepper. 

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