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Creamy Spring Hemp Pappardelle with Grilled Courgettes & Pine Nuts

Embrace spring with this creamy pappardelle packed with seasonal produce.
Servings 4
Total Time 30 mins



  • 4 courgettes cut into rounds
  • 1 drizzle oil
  • 20 g pine nuts
  • ½ lemon juiced


  • 2 shallots thinly sliced
  • 3 cloves garlic thinly sliced
  • 45 g cheese finely grated
  • 1 drizzle oil
  • 1 cup vegetable stock
  • 245 ml cashew cream


  • 400 g vegan hemp pappardelle
  • 250 g frozen peas
  • 1 drizzle olive oil

To Serve

  • 1 bunch basil leaves picked
  • 100 g rocket


  • Before you start, preheat oven to high grill. Bring a medium pot of salted water to the boil.
  • Prep courgette, shallot, garlic and cheese and set aside separately.
  • Toss courgette on an oven tray with oil. Season with salt and pepper and grill on upper oven rack for 8 minutes. After 8 minutes, remove tray from oven, add pine nuts and grill for another 2-3 minutes, until pine nuts are golden and courgette is tender. Toss with lemon juice and season to taste with salt.
  • Meanwhile, cook sauce. Heat oil in a medium pot on medium heat. Cook shallot and garlic with a pinch of salt for 2 minutes, stirring until just starting to colour. Add stock and cashew cream and bring to a simmer. Once simmering, reduce heat to low and simmer for a further 2-3 minutes, until thickened.
  • Remove pot from heat, add cheese and stir, until melted. Season to taste with salt and pepper. Cover and keep warm.
  • Shake pasta to separate strands. Cook pasta and peas in pot of boiling water on high heat for 2-3 minutes, until pasta and peas are tender. Drain, return to pot and toss with olive oil to prevent sticking.
  • To finish, prep basil.
  • Serve pasta and sauce topped with courgettes, rocket, basil and garlic chilli blend.