Start by adding the extra virgin olive oil to a non-stick frying pan on a medium heat. Season with a generous amount of salt and pepper and fry the the cabbage and courgette for 10 minutes.
Meanwhile, add the Ditali to a pan of salted boiling water and set your timer according to the packet instructions, minus one minute.
Add the basil (including stems), 200ml pasta water, onion granules, garlic granules, 2 handfuls of spinach, 75g cashews and in a food processor blend until smooth.
Reserving a mug of pasta water, drain the Ditali and add into the pan with the cabbage/courgette. Also add the remaining spinach. Stir to combine.
Add the green goddess sauce and mix to incorporate, loosening with pasta water whilst cooking on a low heat. Top each serving with any spare fresh basil and the remaining cashews.
Servings: 5 servings
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