Welcome to my children’s new favourite recipe. In fact my seven year old calls it her favourite more than daddy’s – and let me say that is a feat! Of course you can change this around to be nut free too by taking out the cashews, adding more flour, and substituting rice milk for coconut cream. Feel free to share this but share the love and let people know where you found this yummy stuff.

Pasta for four people – approx 400g of penne pasta – can be gluten free, or even zucchini ‘pasta’ spirals.



1 brown onion finely diced
2 garlic gloves smashed and chopped
2 cups of basil ripped
2 tspn plain flour (can be gluten free)
500mls organic rice milk (or dairy free alternative)
1 cup of cashews (preferrably soaked in water for 2 hours)

Coconut oil for cooking.


1. Brown onion and garlic with coconut oil.
2. Add basil leaves and cook til moderately wilted.
3. Set aside in bowl.
4. Heat 1 tbs of coconut oil in pan, mixing in flour to make a smooth paste.
5. Slowly add rice milk on a low heat, mixing well to ensure no lumps.
6. Blend basil, garlic, onion, and cashews until smooth.
7. Add to creamy mixture and heat through.
8. Stir through cooked pasta

*Please note – this mixture can be frozen and reheated. If it dries out add some more rice milk and stir through*s



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