Vegan Lemon & Cashew Butter Bucatini
with Kale, Zucchini & Marinated Artichokes
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Flex your vegan skills with an innovative pasta dinner that cleverly pulls from the pantry and the produce section. The satiny sauce comes together using naturally creamy cashew butter, freshly squeezed lemon juice and nutritional yeast (a.k.a. nooch) for some umami undertow. Get a good dose of veggies from plump sautéed zucchini, wisps of kale and marinated artichokes, revelling in roasted garlic. Boiled to al dente, hollow tubes of bucatini are blessed to take it all in.
We will send you:
- 100g Chopped kale
- 1 Lemon
- 1 Zucchini (green, yellow or heirloom)
- 4g Nutritional yeast
- 2 Roasted garlic cloves
- 170ml Marinated artichokes (jar)
- 30g Cashew butter
- 225g Bucatini
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Cashews, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
3 g
Sodium
680 mg
Total Carb
105 g
Sugars
8 g
Protein
23 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Halve the lemon; juice ½ and cut the remaining ½ into 2 wedges. Halve the zucchini lengthwise; cut into ¼ inch pieces. Mince the garlic. Drain the artichokes and pat dry with paper towel; quarter.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the zucchini and sauté, 1 to 2 min., until beginning to soften. Add the kale, garlic, artichokes, ¼ cup of the reserved cooking water (double for 4 portions), the spices and S&P. Cook, stirring occasionally, 3 to 4 min., until the kale has wilted.
Make the sauce & combine the pasta
In a medium bowl, combine the cashew butter, lemon juice, nutritional yeast and 2 tbsp of the remaining cooking water (double for 4 portions). To the pan of vegetables, add the sauce and pasta. Cook, stirring frequently, 1 to 2 min., until combined and warmed through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the lemon wedges. Bon appétit!
