Method:
1. Soak the cashews in boiling water for 5-10 minutes.
2. Cook the pasta in salted water, as per the instructions on the packet. Set aside.
3. To a blender, combine the soaked cashews, soy milk, nutritional yeast, garlic and salt/pepper to taste. Set aside.
4. Add the green beans with the zested lemon, minced garlic, and salt to taste in a bowl. Mix to combine well.
5. Add olive oil to a medium-sized pan and pan-fry the beans for 4-5 minutes or until lightly soft yet crunchy. Set aside.
6. Once the beans are cooked, using the same pan on medium heat, saute the minced garlic in olive oil for 2-3 minutes or until aromatic.
7. To the same pan, add the cooked pasta. Drizzle the sauce, ensuring the pasta is evenly coated.
8. Once the beans are ready, drizzle the fresh lemon juice.
9. To serve, garnish the pasta with parsley and serve with green beans.
Note:
Whole wheat pasta, dry - If you are clinically required to be strictly gluten-free, please swap the pasta for legume-based pasta or gluten-free pasta.
Vitasoy soy milk - If you're not using this brand, please ensure the milk is calcium-fortified and contains 120 mg of calcium per 100ml. Moreover, suppose you are allergic or prefer different plant-based alternatives. In that case, you can always use another type of milk, given it is calcium-fortified.