Lemon and Pepper Pasta
Ingredients
- 1 cup cashews, soaked in boiling water
- 1 lemon, juiced and zested
- 4 cloves garlic
- 1 tbsp vegan butter
- 1 tsp pepper
- 1 1/2 tsp salt
- 1/8 tsp tumeric
- 3 cups reserved pasta water (begin with 1 1/2 cups)
- 8-10 oz pasta of choice
Preparation
Boil enough water to cover cashews, pour on top of cashews and allow to soak for 15 minutes
While cashews are soaking get your pasta water boiling/cooking
Roughly chop garlic, heat butter in a skillet on medium low heat and sauté the garlic for ~5 minutes until fragrant and lightly cooked
Transfer garlic butter mixture to a blender with juice of lemon + zest, pepper, salt, turmeric, and drained cashews
Right before pasta is done reserve about 3 cups of pasta water, set aside
Drain pasta, transfer back to pot and toss in about 1 t olive oil to avoid them sticking together
Add 1 1/2 cup of reserved pasta water to the blender
Blend on high speed until a super smooth consistency
Give it a taste adjust flavor to your liking
Give it another blend just to make sure it’s extra smooth :) pour over pasta tossing to combine
Adding more pasta water to thin if needed
Serve with more pepper, hemp hearts, and black sesame seeds for color
