Creamy Lemon Pepper Pasta
Ingredients
- 1 cup cashews
- 1 lemon
- 4 cloves garlic
- 1 tablespoon butter
- 1 teaspoon pepper
- 1.5 teaspoons salt
- 1/8 teaspoon turmeric
- 3 cups reserved pasta water
- 8-10 ounces pasta of choice
- 1 tablespoon olive oil
Optional garnishes
- more pepper
- hemp hearts
- black sesame seeds
Preparation
Boil enough water to cover cashews and pour it over them; allow to soak for 15 minutes.
While cashews are soaking, bring water to a boil for cooking pasta.
Roughly chop garlic, heat butter in a skillet over medium-low heat, and sauté garlic for about 5 minutes until fragrant and lightly cooked.
Transfer the garlic butter mixture to a blender along with lemon juice, lemon zest, pepper, salt, turmeric, and drained cashews.
Right before the pasta is done, reserve about 3 cups of pasta water and set aside.
Drain the pasta, transfer it back to the pot, and toss with about 1 tablespoon olive oil to prevent sticking.
Add 1.5 cups of reserved pasta water to the blender.
Blend on high speed until the mixture is super smooth.
Taste and adjust the flavor as needed.
Blend again to ensure extra smoothness.
Pour the sauce over the pasta and toss to combine.
Stir frequently over medium heat until the sauce thickens, adding more pasta water if needed to thin it.
