Creamy Lemon Alfredo
Ingredients
- 12 ounces tagliatelle or fettuccine
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, crushed
- 1 tbsp fresh thyme leaves
- cashew cream (recipe below)
- cashew cream
- 1 cup raw cashews, soaked in boiling water 1 hour
- 2 garlic cloves
- 2 tbsp nutritional yeast
- 11/2 tbsp lemon juice
- 1/2 teaspoon sea salt + more to taste
- 1/2 cup + 2 tbsp water
Preparation
Cook the pasta and drain
Heat oil in a large skillet over medium heat. Once hot, add onions and cook 8-9 minutes until soft & lightly caramelized. Add garlic, thyme, lemon rind for 2 minutes. Remove the rind
For the Cashew Cream, blend all the ingredients in a high powered blender or food processor until smooth, thick, and creamy
Pour in the Cashew Cream, followed by the cooked pasta. Toss gently to coat and heat through. Off the heat, add the lemon zest, tomatoes, basil, and pine nuts
