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Lemon pepper pasta

By @youeatlikearabbit

Recipe:

Ingredients:
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)⁣⁣
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8-10 oz pasta of choice⁣⁣

To serve (optional):⁣
white northern beans for protein⁣
greens of choice, chopped spinach or kale⁣
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Boil enough water to cover cashews, pour on top of cashews and allow to soak for 15 minutes. ⁣⁣
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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. ⁣⁣
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I served mine with more pepper, hemp hearts, and black sesame seeds for color.
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