Lemon Pepper Pasta
Ingredients
- 1 cup cashews, soaked in boiling water
- 4 cloves garlic
- 1 tbsp vegan butter, optional
- 1 tsp pepper
- 1 1/2 tsp salt, to taste
- 1/8 tsp tumeric
- 8-10 oz pasta of choice
- white northern beans for protein
- greens of choice, chopped spinach or kale
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 (again start with less and increase to your liking if you aren’t a huge lemon person), pepper, salt, turmeric, and drained cashews
Right before pasta is done reserve 3 cups of pasta water, set aside
Drain pasta, transfer back to pot
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 and adjust flavor to your liking
Give it another blend just to make sure it’s extra smooth :) pour over pasta tossing to combine
Have heat on medium low and allow to thicken
Adding more pasta water to thin if needed