The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spring vegetable & cashew lemon cream spaghetti
Spring vegetable & cashew lemon cream spaghetti
Prep in 10
High protein
1/3 daily fibre
New
6 plants
Low sat fat
Serving size
Ingredients
- 200g sugar snap peas
- 1 courgette
- 1 unwaxed lemon
- 400ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 250g Profusion Organic red lentil spaghetti
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp pumpkin seeds
- 1 handful of fresh chives
- 6 spring onion
- 1 handful of fresh mint
- 150g peas
- 4 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
Nutritional Information
Calories: 473
Protein: 26g
Carbs: 47g
Fat: 19g
Spring vegetable & cashew lemon cream spaghetti
Spring vegetable & cashew lemon cream spaghetti
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Cooking Instructions
- Boil a kettle. Half fill a large saucepan with salted boiling water. Add the spaghetti and boil for 15 mins, then drain. Stir a pinch of sea salt and 1 tsp oil through the pasta to prevent sticking.
- Thinly slice the courgette. Thinly slice two of the spring onions and cut the rest into 2cm pieces. Finely chop the mint leaves and the chives, leaving a few mint leaves whole for garnish.
- Add the juice from half of the lemon and two-thirds of the chopped herbs to the sauce. Stir in the spaghetti and toss to coat. Season well with sea salt and black pepper to taste.
- Heat a large frying pan on a medium-high heat with 2 tsp oil and cook the courgette for 2 mins, then add the sugar snap peas, the 2cm pieces of spring onion and the garlic paste. Cook for a further 3 mins more, then add the cashew cream, peas, nutritional yeast and Dijon mustard. Bring to the boil, then simmer for 3 mins until the sauce has thickened.
- Serve into four bowls and sprinkle over the pumpkin seeds, sliced spring onion and the remaining herbs. Drizzle over the juice from the remaining lemon (to taste) and 1 tbsp olive oil.
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