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Indulge in a vibrant and zesty vegan pasta dish that’s as nutritious as it is delicious!

Our Lemony Pea & Broccoli Pasta combines spiral pasta with fresh broccoli, sweet peas, and a creamy, tangy sauce made from cashews, butter beans, and a burst of lemon. This recipe is perfect for a quick and healthy meal, and with the help of the Kuvings Nutri Blender, preparing the sauce is a breeze. Enjoy a delightful mix of flavours and textures in every bite!


Ingredients (serves 2)

  • 2 servings of spiral pasta (about 75g per person)
  • 1 small head broccoli (about 300g), cut into small florets
  • 100g frozen peas
  • Large handful of cashews (about 50g)
  • 1 vegetable stock cube
  • 1 tsp Dijon mustard
  • 1 tbsp nutritional yeast
  • Grated zest and juice of 2 lemons
  • 1 × 400g tin of butter beans, drained and rinsed
  • Sea salt and black pepper


Step 1: Bring a large saucepan of salted water to a boil and add the pasta. Cook according to the instructions on the pack, adding the broccoli and frozen peas for the last 3 minutes of the cooking time. Cook until the pasta is al dente, the broccoli is tender, and the peas are defrosted, save 1/4 cup of pasta liquid, then drain and return to the pan.

Step 2: Meanwhile, put the cashews and vegetable stock cube into a bowl with 100ml boiling water. Let the stock cube dissolve and the cashews soak for 5 minutes.

Step 3: Transfer the soaked cashews and their soaking liquid into the Kuvings Nutri Blender. Add the mustard, nutritional yeast, lemon juice, half the lemon zest, and half the tin of butter beans. Blend until you achieve a smooth and creamy sauce. Season with salt and pepper to taste.

Step 4: Pour the creamy sauce over the drained pasta and vegetables. Add the remaining half of the butter beans. Stir to combine, ensuring everything is evenly coated with the sauce. Add some of the pasta liquid, stirring until you get the desired ‘saucy’ consistency you like. Top with a little extra lemon zest before serving.

Note: To make this recipe nut-free, substitute the cashews with sunflower seeds.

Want more healthy plant-based recipes?  Try these:

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