Prep time: 20 mins 

Cook time: 50 mins

Serves: 5

Cals 404/ C 52g/ P 23g/ F 14g

Ingredients

• 1tbsp olive oil
• 1 brown onion, diced
• 1 clove of garlic, minced
• 2 medium carrots, diced
• 1 cup pumpkin, diced
• 2 medium zucchini, diced
• 100g button mushrooms, quartered
• 400g tinned cannellini beans/white beans
• ½ cup peas and corn, thawed if frozen
• ½ cup vegetable stock

For the sauce

• ½ cup cashews, soaked in vegetable stock for 1hr or boiling water for 20 minutes
• 1 ½ cups coconut milk (canned)
• 25g nutritional yeast
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• 250g Barilla Red Lentil Pasta

Method

1. Put the cashews in to soak.
2. In a pan, fry the onion in the olive oil for 5 minutes, add the garlic and salt to taste and cook for a further 2 minutes. 
3. Add the carrot, pumpkin and stock and simmer for 15-20 minutes or until the vegetables soften. 
4. Add the zucchini, mushrooms, peas and corn and cook for a further 5-10 minutes. 
5. Add the cashews and all ingredients for the sauce to a blender or nutribullet and blitz until smooth. Add cornstarch to thicken or water/stock to thin as required. 
6. In a pot cook the pasta per instruction.
7. Combine vegetables, pasta and sauce in an oven proof dish. Bake at 180 for 10-15 minutes.