Serve up this barely nutty, buttery pasta from the Plantiful cookbook with grilled tempeh or breaded tofu for a whole plant-based meal.
What you want:
1 (12-ounce) bundle tagliatelle pasta
¾ cup uncooked cashews, soaked in a single day, 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 extra for garnish
Juice of three lemons
¼ cup shredded or grated vegan parmesan, plus extra for garnish
¼ teaspoon salt
4 lemon slices, for garnish
What you do:
- Deliver a big pot of salted water to a boil. Add pasta and prepare dinner based on bundle instructions.
- Right into a high-speed blender, add cashews and milk and mix on excessive pace for 1 minute, till cashews are absolutely damaged down and combination is creamy and clean.
- Into a big sauté pan over medium warmth, add oil, vegan butter, and garlic and sauté for 3 minutes, or till aromatic.
- Into sauté pan, add cashew cream, lemon zest, juice, and vegan parmesan. Cut back warmth to low, combine with a picket spoon, and prepare dinner till pasta is completed.
- 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.
- Utilizing tongs or a spoon, toss pasta to coat in sauce. If too dry, add extra of reserved pasta water. Stir in salt. Onto 4 serving plates, divide pasta evenly. Sprinkle with further lemon zest and vegan parmesan and serve with a lemon slice.
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