Vegan Miso Butter Crab Linguine | Twisted

Ingredients

• 35g raw cashews, coarsely chopped
• 50ml boiling water
• 1 x 400g tin hearts of palm, drained
• 2 tbsp vegan butter
• 1 small courgette, sliced
• 3 cloves garlic, finely chopped
• 1 mild red chilli, finely chopped
• 1 tbsp capers, drained
• 30ml white wine
• 3/4 tbsp white miso
• 1 1/2 tsp nutritional yeast
• to taste salt and freshly ground pepper
• 10g fresh dill, stems removed and roughly chopped
• 10g fresh mint, stems removed and finely chopped
• 200g dried linguine
• 1 slice stale white bread
• 1 sheet toasted nori seaweed
• 1 tbsp extra virgin olive oil
• a pinch salt
• 1 lemon, zested