Creamy Vegan Tagliatelle

I’ve just made a delicious dinner so I thought that I would share with you!

Sauté a leek and one stalk of celery in a tbs of coconut oil. When soft add 1 courgette chopped. Then add a tbs of vegetable bouillon and a tbs of mixed herbs. Then, add 1 & 1/2 cups of garden peas and 1/2 a cup of water. Leave to simmer until the vegetables are soft.

In a blender, add 1 cup of crushed cashew nuts, 1 cup of desiccated coconut, 1 cup of water, a sprig of rosemary and a handful of sage leaves. Blend until smooth. Add to the sauce ,but only to warm through.

In a separate pan cook some spelt tagliatelle, following the instructions.
Drain the pasta and then mix into the sauce.
Serve and enjoy!

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