Sweet and nutty combine perfectly in this creamy walnut and pomegranate pasta recipe. No fresh ingredients are needed and it contains no dairy so it’s vegan! Quick to prepare and cook, plus it’s healthy and delicious.
Serves 2
Ingredients
- Walnuts 75g, toasted and ground
- Pasta 225g
- Garlic clove 1, ground or crushed
- Lemon 1/2, juice and zest
- Olive oil, 2 tbsp
- Basil 1 tbsp, fresh or dried
- Cashew cream 50g
- Pomegranate 1, deseeded
- Salt and pepper
- Vegan parmesan (optional)
Method
Step 1
Toast the walnuts in a dry frying pan until lightly toasted. Remove from the heat and allow to cool.
Step 2
Meanwhile, bring the pasta to the boil in a large saucepan. While the pasta is simmering, mix the garlic, basil, cashew cream, lemon juice and zest, and olive oil in a small bowl. Blitz the walnuts in a grinder or food processor until lightly ground, but not for too long otherwise they will become more of a paste as they release their oils. Add the walnuts to the dressing. Season well with salt and pepper.
Step 3
Drain the pasta. Return to the saucepan and mix in the dressing. Replace the lid to allow the pasta to absorb the flavours for a few minutes. Scatter over the pomegranate seeds and optional vegan parmesan.
Step 4
Enjoy this creamy walnut and pomegranate pasta recipe on its own or with crusty bread.
