Protein pasta – Pea pesto and cashew cream with sunflower seeds

serves 4


  • 1 box Happy Earth People Red Lentil pasta 250 g
  • 2 spring Onions/half a red onion
  • 1 cup frozen peas
  • Juice Of One lemon
  • 2 cloves of garlic
  • 1/8 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1 chilli (optional)
  • Fresh coriander (about a handful)
  • 1 cup Cashew cream
  • Pumpkin seeds to sprinkle on top
  • ½ packet of baby spinach leaves


  • Put pasta On to boil
  • Place all ingredients except the cashew cream, pumpkin seeds and spinach into a food processor
  • Blend to a creamy consistency
  • Stir in cashew cream
  • Drain pasta
  • On a low heat, combine pasta with the creamy pea pesto and wilt spinach leaves
  • Serve and top with pumpkin seeds

*Just lightly warming the pea pesto and wilting the spinach will allow for better (raw) nutritional content in your pasta sauce