Vegan Creamy Lemon Pasta

SERVES: 4

What you need:

1 (12-ounce) package tagliatelle pasta

¾ cup raw cashews, soaked overnight, rinsed and drained

¾ cup vegan milk

1 tablespoon olive oil

1 tablespoon vegan butter

2 cloves garlic, minced

Grated zest of 1 lemon, plus more for garnish

Juice of 3 lemons

¼ cup shredded or grated vegan parmesan, plus more for garnish

¼ teaspoon salt

4 lemon slices, for garnish

What you do:

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
2. Into a high-speed blender, add cashews and milk and blend on high speed for 1 minute, until cashews are fully broken down and the mixture is creamy and smooth.
3. Into a large sauté pan over medium heat, add oil, vegan butter, and garlic and sauté for 3 minutes, or until fragrant.
4. Into sauté pan, add cashew cream, lemon zest, juice, and vegan parmesan. Reduce heat to low, mix with a wooden spoon, and cook until pasta is done.
5. Scoop out 1 cup of pasta cooking water, then pour ½ cup of it into sauce and stir. Drain pasta and pour into pan with sauce.
6. Using tongs or a spoon, toss pasta to coat in sauce. If too dry, add more of reserved pasta water. Stir in salt.
7. Onto 4 serving plates, divide pasta evenly. Sprinkle with extra lemon zest and vegan parmesan and serve with a lemon slice.

Credit: vegnews.com