1. Sauté spring onions, mushroom, zucchini and fresh majoram with the garlic powder, onion powder, dried thyme and cayenne pepper until soft and fragrant.
  2. Prepare pasta to packet directions and defrost frozen peas.
  3. Stir peas and a few tbsp of cashew butter into the veggie mix, with a splash of water to make a creamy sauce, then add the penne.
  4. Season with black pepper and nutritional yeast, then serve or divide into glass containers for packed lunches (with the mixed salad greens if desired).

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