Morning made simple

Cashewmilk yogurt makes for a creamy vegan rendition of Ottolenghi’s yogurt conchiglie pasta, from the cookbook Jerusalem.


  • 2 cups frozen peas, thawed
  • 2 ½ cups Unsweetened Plain Cashewmilk Yogurt
  • Large handful of basil leaves, half reserved for garnish
  • 4 garlic cloves, crushed
  • 2/3 cup plus 2 tablespoons olive oil
  • 1 pound vegan pasta shells
  • 1 bunch of fresh spinach
  • ¼ cup pine nuts
  • 1 teaspoon smoked paprika
  • 1-2 teaspoons chili flakes
  • Salt and pepper


  • To make the sauce, blend 1 cup of the peas, Cashewmilk Yogurt, half of the basil, garlic cloves, and 2/3 cup of the olive oil. Season with salt and pepper to taste.
  • Bring a pot of salted water to a boil. Add the remaining peas, cooking for 1 minute, then using a slotted spoon or strainer remove the peas and set aside. Now add the pasta and cook to the desired texture.
  • Meanwhile, sauté the spinach in a skillet with 1 tablespoon of olive oil, set aside.
  • Wipe the skillet and fry the pine nuts in chili flakes and smoked paprika in the remaining tablespoon of olive oil.
  • Toss the pasta in the sauce, then add the spinach and peas. Garnish with the pine nuts in chili oil.
  • *Adapted from Yotam Ottolenghi, Jerusalem
Pea and Basil Pasta