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Lemon pepper pasta
1 cup cashews, soaked in boiling water
1 lemon, juiced and zested (or less if you don’t LOVE lots of lemon)
4 cloves garlic
1 tbsp (vegan) butter, optional
1 tsp pepper
1 1/2 tsp salt, to taste
1/8 tsp tumeric
3 cups reserved pasta water (begin with 1 1/2 cups)
8-10 oz pasta of choice
To serve (optional):
white northern beans for protein
greens of choice, chopped spinach or kale
Boil enough water to cover cashews, pour on top of cashews and allow to soak for 15 minutes.
While cashews are soaking get your pasta water boiling/cooking. Roughly chop garlic, heat butter in a skillet on medium low heat and sauté the garlic for ~5 minutes until fragrant and lightly cooked. Transfer garlic butter mixture to a high speed blender (or at least one that has the 4 prongs at the bottom) 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. Right before pasta is done reserve 3 cups of pasta water, set aside. Drain pasta, transfer back to pot. Add 1 1/2 cup of reserved pasta water to the blender. Blend on high speed until a super smooth consistency. Give it a taste and adjust flavor to your liking. Give it another blend just to make sure it’s extra smooth 🙂 pour over pasta tossing to combine. Have heat on medium low and allow to thicken. Adding more pasta water to thin if needed.
I served mine with more pepper, hemp hearts, and black sesame seeds for color.
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