Rice and Quinoa Creamy Cashew Lime Vegan Pasta (Gluten/Dairy/Meat Free)

gluten free, dairy free, meat free, vegan, lunch, dinner option
I always keep a packet of this pasta in the cupboard for those evenings when I am hungry and have nothing prepared and have not the energy to spiralise courgettes! Cashews are excellent for making creamy sauces (without the dairy) for pasta or stir fry dishes. Add a sprinkle of seeds and grated vegan cheese top it off and yummy is not the word:-)
250g rice and quinoa spaghetti (egg free)
1 leek, chopped
3 garlic cloves, finely chopped
1 onion, finely chopped
1 packet of green beans, washed and tips chopped
1 tbsp coconut oil
Himalayan Crystal Salt
Black Pepper
1 tbsp mixed seeds (pumpkin, sesame, sunflower, linseed)
1/4 cup of grated vegan cheese (Violife)

1/4 cup of water
Juice of 1 lime
1/4 cup of cashews
1 tsp of rice syrup
1. Boil the pasta for 10-15 mins, rinse once to remove the starch
2. Chop and prepare the vegetables
3. Lightly fry the vegetables in coconut oil for 10 mins on a low heat
4. Place the cashews, lime juice, water and rice syrup in a blender for a few minutes
5. Add the sauce mixture to the vegetables
6. Rinse and drain the pasta and add the vegetables
7. Place in a bowl and add the mixed seeds and grated vegan cheese
8. Add black pepper to taste
9. Enjoy!