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

  1. Boil enough water to cover cashews, pour on top of cashews and allow to soak for 15 minutes. ⁣⁣

  2. While cashews are soaking get your pasta water boiling/cooking

  3. Roughly chop garlic, heat butter in a skillet on medium low heat and sauté the garlic for ~5 minutes until fragrant and lightly cooked

  4. 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

  5. Right before pasta is done reserve 3 cups of pasta water, set aside

  6. Drain pasta, transfer back to pot

  7. Add 1 1/2 cup of reserved pasta water to the blender

  8. Blend on high speed until a super smooth consistency

  9. Give it a taste and adjust flavor to your liking

  10. Give it another blend just to make sure it’s extra smooth :) pour over pasta tossing to combine

  11. Have heat on medium low and allow to thicken

  12. Adding more pasta water to thin if needed

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