Ingredients:

• 1 cup raw cashews
• ¾ cup warm water
• ½ bunch basil leaves
• I packet Slendier Konjac Fettucini Style
• 1 tbsp extra virgin olive oil
• 1 garlic clove, finely minced
• ½ leek, white part only, thinly sliced
• ½ zucchini, cut into matchsticks
• 6 broccoli florettes, halved and sliced
• 1 brussel sprout, sliced in half lengthways and leaves separated
• salt and pepper, to taste
• 4 fresh basil leaves, finely shredded, to garnish

Instructions:

1. Place the cashews in a heatproof bowl. Cover with boiling water and set aside to soak for 1 hour.
2. Once soaked, drain the cashews and transfer to the bowl of a food processor. Add half the warm water and process until smooth. Add the remaining warm water and continue to process until smooth. Add the basil leaves and continue to process until a smooth sauce consistency is reached. Add a little more warm water until desired consistency.
3. Prepare the Slendier Konjac Fettuccini Style according to the directions on the packet. Drain and set aside until needed.
4. Place a medium, non-stick frypan over medium heat. Add the olive oil, then the garlic and leek and fry until softened, about 1 minute.
5. Add the zucchini and broccoli and continue to stir fry until vegetables have softened slightly, but not over cooked.
6. Add the fettuccini, the brussel sprout leaves and half the cashew mixture and stir gently to coat. Thin the sauce out with a little hot water as required to achieve a smooth, saucy consistency. Season to taste with salt and pepper.
7. Divide the pasta between two bowls. Garnish with fresh shredded basil leaves.