Vegan summer pappardelle with lemon-cashew cream – Food & Home Magazine

Ingredients

• <h3>LEMON-CASHEW CREAM</h3>
• 150g cashew nuts
• 375ml (1½ cups) water
• juice of ½ lemon
• ½ tsp cayenne pepper
• ½ tsp salt
• freshly ground black pepper, to taste
• <h3>PAPPARDELLE</h3>
• 4 medium zucchini, quartered lengthways
• 16 small asparagus spears
• 2 tbsp olive oil
• salt and freshly ground black pepper, to taste
• 1 x 280g jar artichoke hearts in oil, drained
• 160g frozen petit pois peas, defrosted (find at woolworths.co.za)
• 50g capers
• 1 x 500g packet vegan pappardelle, cooked according to packaging instructions
• small handful chopped fresh flat-leaf parsley, to garnish
• lemon wedges, to serve