Emma Dean's Cashew Pasta Salad Recipe – EatWell Magazine

Ingredients

• 2 red onions, cut into thin wedges
• 1 bunch Dutch carrots, sliced into 1cm slices
• 1 cup diced (1–2cm cubes) pumpkin
• Drizzle Bertolli Organic Extra Virgin Olive Oil
• Salt & freshly ground pepper
• 250g (approx. 10) cherry tomatoes
• 2 tbsp cashews, chopped
• 1 packet Vetta SMART Protein Pasta Spirals
• 100g (½ tub) Chris’ Dips Homestyle Plant-Based Sweet Potato and Cashew Dip
• 100g baby spinach
• Parmesan, to serve (or vegan alternative)