INGREDIENTS:
- half a package of Mill & Folks green pea pasta fusilli
- 1 tablespoon of olive oil
- 3 cups baby spinach
- 1 cup rice cream
- 0.5 cup cashews
- 1 package of spring onion greens
- 1 clove of garlic
- 1 lime
- 1 tablespoon of gluten-free brewer's yeast flakes
- Himalayan salt, black pepper
PREPARATION:
Fry the cashew nuts in a hot, dry pan, then chop coarsely. Fry the chopped garlic in olive oil, then add the green onions cut into strips and fry them together. Let's spice it up. Stir in the baby spinach, brewer's yeast flakes and rice cream, then bring to a boil. Grate the lime peel and drizzle with the juice. Cook the pasta, then serve with the greens, sprinkle with cashews and garnish with the remaining lime wedges. Add fresh basil and drizzle with a little olive oil.
