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    Courgette 'Pasta' with Cashew Mint Cream

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    Courgette 'Pasta' with Cashew Mint Cream

    The 'pasta' here is actually wafer-thin slivers of courgette, while the 'cream' is a rich blend of cashew nuts, mint and piquant seasonings.

    • Vegetarian
    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • Cashew-Mint Cream
    • 1 tsp finely grated lemon zest & the juice of 2 lemons
    • ½ tsp salt
    • 300g cashew nuts
    • 150ml water
    • 1 large garlic clove
    • 20g pack mint
    • ½ tsp crushed peppercorns
    • 6 tbsp olive oil, plus extra for serving
    • 4 large courgettes
    • 250g cherry tomatoes, quartered


    1. With a vegetable peeler, shave the courgettes lengthwise into long, thin strips - these are your 'pasta'. Keep going until you reach the soft, seedy centre, which you should discard. Set the pasta aside.
    2. Put all the ingredients for the cashew-mint cream into a blender and blend until smooth. You will need to scrape down the sides with a spatula and reblend a few times. Add a little more oil or water if necessary.
    3. Toss the courgette pasta with the cream and scatter the cherry tomatoes on top. Serve drizzled with a little more olive oil and some freshly ground black pepper.

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