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Lemon Pepper Pasta🍝🌱
Because pasta is life.
Follow @plantiful.palate for more recipes🗒️
Recipe
Ingredients:
- 200g pasta (penne or your choice)
- Zest and juice of 1 large lemon
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon sea salt, more to taste
- 3 cloves garlic, finely minced
- A handful of fresh parsley, chopped
- 50g cashew nuts, soaked in hot water for 15 minutes
- 2 tablespoons vegan butter
- 1/2 teaspoon turmeric powder
- Vegan Parmesan cheese, grated (optional for serving)
- Red pepper flakes, for garnish (optional)
Method:
1. Begin by cooking your pasta in a large pot of boiling salted water until al dente, following the packet's instructions. Save a cup of pasta water for later, then drain the pasta.
2. In a blender, combine the soaked cashew nuts (drained), lemon zest, lemon juice, 1 clove of minced garlic, turmeric, and a splash of the reserved pasta water. Blend until smooth to create a rich, creamy sauce.
3. Heat the vegan butter in a large pan over medium heat. Sauté the remaining garlic until it's just golden, then pour in the creamy cashew mixture, stirring well.
4. Add the cooked pasta to the sauce, tossing to ensure each strand is beautifully coated. If the sauce is too thick, loosen it with the additional pasta water until it reaches a silky consistency.
5. Stir in the cracked black pepper, salt to taste, and half of the chopped parsley.
6. Serve the pasta garnished with the remaining parsley, a sprinkle of vegan Parmesan, and a dash of red pepper flakes if desired.
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