Recipe courtesy of Doves Farm- www.dovesfarm.co.uk
250g vegan crème fraiche (Pour boiling water over 250g cashews + ¼tsp salt, soak overnight, drain and puree with 1tbsp lemon juice)
150g vegan cheese grated
salt and pepper
500g Doves Farm Brown Rice Fusilli
- Gently heat the vegan crème fraiche in a large frying pan.
- Stir half the vegan cheese into the pan, season with salt and pepper and set aside.
- Bring a large pan of salted water to a rapid boil and cook the pasta.
- Drain the pasta and add it to the vegan crème fraiche and mix well.
- Stir in the rocket and serve with the remaining vegan cheese.