Chickpea Turmeric Fusilli with Roasted Zucchini Cashew Sauce
200 grams of chickpea turmeric fusilli
1 large zucchini or two small ones
1-2 cloves garlic
1/2 tsp thyme
1 tbsp olive oil
1 tbsp balsamic cream
Pinch of salt
3 tbsp Planet Plant-Based cashew butter
1/4 cup cooking water (from the pasta pot)
6-7 walnuts, finely chopped
1 tbsp nutritional yeast
2 tbs hemp seeds
1/2 tsp salt (to taste)
Topping: walnut parmesan topping:
Turn the oven to 200 degrees. Slice the zucchini thinly, cut the garlic cloves into half and add to an oven tray. Cover with the thyme, the olive oil, the balsamic cream and salt and gently mix with your hands so all is evenly spread, and all is covered. Place in the oven and roast for about 20 minutes until the zucchini is cooked through and starts to look roasted (but not burnt!).
In the meantime, cook the pasta for five to six minutes, and make the walnut parmesan topping by thoroughly combining the ingredients in a jar.
Transfer the 1/4 cup cooking water to a mixing bowl and add the cashew cream. Stir thoroughly until completely smooth. Then add the roasted zucchini and garlic and mix until smooth. Add the cooked and drained pasta and gently toss. Add the topping and freshly cracked black pepper and serve immediately.