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Creamy tarragon, cashew, courgette and butternut spaghetti

This weekend Alex and I have been stripping wallpaper and sanding walls, it’s hard work, and so dusty!
So for lunch today we needed something easy and nutritious, with minimal time spent in the kitchen.
We’d picked up some spiralised vegetables cheap at the supermarket the other day, so we combined them with gluten free spaghetti, toasted cashew nuts, tarragon, and a cheaty sauce made from vegan cream cheese (we used violife brand).
It was gorgeous, comforting while still giving us a good amount of vegetables, and some protein from the cashew nuts. The tarragon really makes it though!
It’s a combination of flavours we’ll be making again, possibly with the vegetables diced rather than spiralised, the textures will work just as well.

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Creamy tarragon, cashew, courgette and butternut spaghetti

serves 2


180 g courgette, spiralised or diced
50 g butternut squash, spiralised or diced
80 g gluten free spaghetti
50 g cashew nuts
2 tbsp fresh tarragon, chopped
100 g vegan cream cheese
2 tbsp soy milk
2 tbsp nutritional yeast
salt and pepper


In a dry saucepan on a medium heat cook the cashews, stirring often until starting to brown, around 3 minutes. Tip into a dish to cool.
Bring a large pan of salted water to the boil (use the cashew pan for ease), and cook the spaghetti according to the packet instructions. Steam the courgette and butternut squash (I use the microwave), 2 – 3 minutes each if spiralised, a little more if diced.
Drain the pasta and return it to the pan on a low heat. Add the vegan cream cheese, tarragon and soy milk. Stir until the cream cheese has melted into a sauce.
Mix in the nutritional yeast and salt and pepper to taste.
Toss through the courgette, butternut and cashews.


By A. and E.

1

Avocado, tarragon and black bean quesadillas

It’s the tarragon that really makes these quesadillas! To be honest, I only put some because I had it left over from the spaghetti squash recipe the other day… But it turns out it goes beautifully with avocado and really lifts the other flavours too!

The avocado mixture would also make a great dip, and I can see it working well as a baked potato topping.

The vegan cheese in the quesadillas is optional, but it does help them to stick together.

Avocado, tarragon and black bean quesadilla

Avocado, tarragon and black bean quesadilla

makes 5 quesadillas


for the avocado, tarragon and black beans

1 400 g tin of black beans, drained

1 165 g tin of sweetcorn, drained

1 avocado

3 tbsp chopped fresh coriander

1 tbsp chopped fresh tarragon

juice of half a lemon

salt and pepper

for the quesadillas

1 large red chilli, thinly sliced

10 cherry tomatoes, sliced

10 corn tortillas, I used the blue corn variety

1 – 2 tbsp oil

75 g grated vegan cheese, optional (I used violife which melts nicely and helped the quesadillas stick together)


Put the black beans and sweetcorn in a large bowl along with the coriander and tarragon. Halve the avocado, remove the pit, and squeeze the flesh from the skins into the bowl. Mix together with a fork, mashing slightly as you go. Stir through the lemon juice and seasoning.

For each quesadilla, spread 1/5 of the avocado mixture onto a tortilla and then arrange 2 tomatoes, a few slices of chilli and a sprinkle of vegan cheese on top, and then a second tortilla.

Heat a little oil in a frying pan on a medium heat. Carefully transfer the quesadilla to the pan and cook for 4-5 minutes until crisp on the bottom. Spread a little oil on the top of the quesadilla and then flip it over. Cook for a further 4-5 minutes.


By E.