Indulge in a creamy and tangy vegan pasta dish that bursts with lemony flavor. This recipe features a luscious cashew-based sauce that perfectly coats al dente linguine noodles, creating a satisfying and refreshing meal.
Ingredients:
- 8 oz linguine pasta
- 1 cup raw cashews, soaked in water for 4 hours or overnight
- 1/4 cup nutritional yeast
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 2 cloves garlic
- 1/2 cup water
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Cook the linguine pasta according to package instructions until al dente
Drain and set aside
In a blender, combine soaked cashews, nutritional yeast, lemon juice, lemon zest, garlic, water, salt, and pepper
Blend until smooth and creamy
In a large skillet over medium heat, pour the creamy sauce and warm it up for a few minutes
Add the cooked linguine pasta to the skillet with the creamy sauce
Toss to coat the pasta evenly
Cook for an additional 2-3 minutes until heated through
Serve hot, garnished with fresh parsley
Enjoy your creamy lemon pasta!
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