Italian 20 min

Cashew Cream Pasta

Name: Cashew Cream Pasta
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz linguine or fettuccine; 1 cup raw cashews, soaked 4 hours; 4 cloves garlic, divided; 1 cup vegetable broth; ¼ cup nutritional yeast; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 2 tablespoons olive oil; 1 cup fresh or frozen peas; Zest of 1 lemon; Salt and white pepper to taste; Fresh basil for serving

vegandairy-freehealthy

Ingredientsfor 2

520

Cal

18g

Protein

72g

Carbs

18g

Fat

112 oz linguine or fettuccine
21 cup raw cashews, soaked 4 hours
34 cloves garlic, divided
41 cup vegetable broth
5¼ cup nutritional yeast
62 tablespoons lemon juice
71 teaspoon Dijon mustard
82 tablespoons olive oil
91 cup fresh or frozen peas
10Zest of 1 lemon
11Salt and white pepper to taste
12Fresh basil for serving

Order ingredients on Instacart

Instructions

1
Cook pasta in heavily salted boiling water until al dente. Reserve 1.5 cups pasta water before draining.
2
Blend soaked, drained cashews with vegetable broth, 2 cloves garlic, nutritional yeast, lemon juice, and Dijon mustard until completely smooth and silky — blend for 3 minutes to ensure zero grittiness.
3
Heat olive oil in a large skillet over medium heat. Add remaining 2 minced garlic cloves and cook 1 minute until golden and fragrant. Add peas and cook 2 minutes. Pour in the cashew cream sauce and bring to a gentle simmer. Season with salt and white pepper.
4
Add drained pasta and toss to coat, adding pasta water a splash at a time until the sauce coats every strand in a silky, flowing consistency. Add lemon zest and toss once more. Taste and adjust lemon and salt. Serve immediately with torn fresh basil.