Vegan Buttery Lemon and Garlic Pasta

Prep Time: 10m | Cook Time: 20m | Servings: 3-4

Ingredients

Lemon Cream

• 1/2 cup roasted cashews (soaked in boiling water for 30 mins, then drained) (80g)
• juice of 1 large lemon (70ml)
• 1 cup water (250ml)
• 1 tbsp dijon mustard (25g)
• 1/2 tsp salt
• 1/4 tsp sugar
• 2 tbsp nutritional yeast (8g)
• 2 tbsp vegan butter (35g)
• 4 large garlic cloves, minced (20g)
• rind of 1 lemon (5g)
• 1 tsp dried oregano leaves
• 1/2 tsp freshly ground black pepper
• 1/2 cup fresh basil leaves, chopped (30g)
• Cooked pasta (250g when dry), use gluten-free if needed

Instructions

Cook your pasta according to packet instructions, drain and set aside.

In a blender, blend together cashews, water, lemon juice, mustard, salt, sugar and nutritional yeast until very smooth (took me 1 full minute in a bullet - probably less if you’ve got a vitamix :P).

In a large saucepan melt the vegan butter on low-medium heat. Add garlic, lemon rind, oregano, pepper and stir for a few minutes to let flavours get jazzy togetherrr! Pour in the blended lemon cream and stir until the sauce heats through and starts to get a little thick.

Run a little cold water through pasta if it has started sticking together. Add pasta to sauce along with the basil and gently fold in until all the basil wilts.

Serve with extra nutritional yeast on top!

Enjoy :P