Honey glazed Vegetable and Cashew Pasta

This is a super simple, super healthy Pasta dish. The trick is to not cook the vegetables too long and thus keep as much of the nutrients within them. The honey gives it a nice sweetness plus the added benefits of being a great energy provider (Honey contains about 38.5% fructose and 31.0% glucose).

This is what you need to provide this tasty pasta dish to yourself and 3 of your family/friends:-

400g Tagliatelle Pasta (fresh or dried)
2 cloves garlic, finely diced
6 mushrooms, cut into quarters
2 peppers (I used red and yellow)
1 courgette (around 150g)
1 medium red onion, finely diced
50g Cashew nuts
3 tablespoons of honey
handful of parmesan
salt and pepper
handful of chopped parsley
a little butter

Put a pan of lightly salted water on to boil. While you are waiting for this to boil put the butter into a frying pan and heat up, once melted add the garlic, onion, peppers, courgette, red onion and cashew nuts and sauté, you want the vegetables to be al dente .When the water is boiled put your pasta into the water and cook until ready. Drain out and then add to the pan. Toss to combine all the ingredients, add salt and pepper, parmesan and the honey. Serve either on plates or in a bowl for help your self. Sprinkle parsley on top.

It is great with some Italian style breads and is a refreshing, light but filling vegetarian meal that will want you making it time and again as well as experimenting with other vegetables.