Lemon Pepper Pasta
This Italian inspired recipe started with a simple image I came across one day on the internet. It looked so appealing that it inspired me to try making it. In my first few attempts I either added too much lemon zest, which resulted in too much bitterness, or I did not use enough and it lacked a prominent lemon flavor. After many more attempts, I finally hit upon the right balance for this dish. I remember when my husband took the first bite, turned to me and said, “this should go on your website!”
So here it is! I’m sharing this zesty, delicious recipe with you all and would love to have your feedback! I hope to keep passing the inspiration forward!
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Lemon Pepper Pasta
Ingredients
- ½ cup Cashews
- 4 oz Pasta
- 1 tbsp Vegan Butter
- 5 cloves Garlic minced
- 1 Lemon zested & juiced
- ⅛ tsp Turmeric
- 1 tsp Black Pepper
- ½ tsp Salt to taste
- ½ cup Coconut Milk
- Water as needed
Garnish
- Red Chili Pepper Flakes
- Fresh Parsley
- Vegan Parmesan
- Freshly Ground Black Pepper
Instructions
- Add cashews to boiling water and soak for about 15 to 20 minutes. Drain out the water.
- Boil pasta as directed on its package. Reserve a cup of water after boiling.
- Heat a medium size pan on medium heat, melt butter. Add garlic and sauté for 5 minutes or until golden brown.
- In a food processor, blend together the soaked cashews, cooked garlic, lemon zest, lemon juice, turmeric, black pepper, salt, coconut milk.
- Add the reserved pasta water into the food processor. Start with ¼ cup and keep adding as needed until extra smooth.
- Transfer this sauce back to the pan. Add pasta and mix well on low-medium heat. Sauce will thicken as it combines with pasta.
- Add garnishes and serve hot!