Lemon Pepper Pasta
Zesty and delicious, this Italian inspired pasta dish uses a precise balance of lemon zest for its great flavor.
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!
Notes
Use gluten-free pasta to make this recipe gluten-free.