Ready in 30 | Serves 2


1 box Organic Sorghum Fusilli

2 small carrots, peeled and chopped

2 small potatoes, peeled and chopped

1 clove garlic

Juice of ½ lemon

¼ cup Organic Savoury Yeast Flakes

1 teaspoon ground cumin

1 teaspoon Organic Ground Turmeric

1 tablespoon ground smoked paprika

⅓ cup Organic Cashews, RAW Whole (pre-soaked for 1 hour)

⅓ cup almond milk

¼ cup pasta water

2 tablespoons Organic Tamari Soy Sauce

Organic Jasmine Rice Crumbs


Cook pasta according to the directions on the packet.

Bring a pot of water to the boil. Add carrots and potatoes, and cook them until tender. Transfer to a blender with the remaining ingredients and process until you have a smooth and creamy sauce. If you need more liquid, add more water or almond milk.

Stir the sauce through the pasta. Top with the jasmine rice crumbs and enjoy straight away.











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