Indulge in a creamy vegan pasta by using cashews or coconut milk to create a luscious sauce infused with garlic, nutritional yeast, and lemon juice. Toss it with your favorite pasta and sautéed vegetables for a satisfying and guilt-free treat.
Ingredients:
– 8 oz (225g) pasta of your choice
– 1 cup cashews (soaked in water for 4 hours or overnight)
– 1 cup water
– 2 cloves garlic
– 2 tablespoons nutritional yeast
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Sautéed vegetables of your choice (mushrooms, spinach, cherry tomatoes)
Instructions:
1. Cook the pasta according to package instructions until al dente.
2. Drain the soaked cashews and add them to a blender along with water, garlic, nutritional yeast, lemon juice, salt, and pepper.
3. Blend until smooth and creamy, adding more water if needed.
4. In a pan, sauté your choice of vegetables until tender.
5. Toss the cooked pasta with the creamy sauce and sautéed vegetables. Serve warm.
