Creamy Vegan Lemon Pasta Recipe with Fresh Peas and Spinach



INGREDIENTS

  • 1 lb. angel hair pasta
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1/4 cup unsweetened plain almond milk
  • 1 cup fresh peas or frozen
  • 6 ounces fresh baby spinach
  • salted pasta water
  • Fresh basil

INSTRUCTIONS

  1. Soak cashews in a bowl of water for 10 minutes. Drain and blend with 1/2 cup fresh cold water until creamy. Set aside.
  2. Put a large pot of water on the stove to boil. In the meantime pour cashew cream and almond milk into a large skillet on the stove over medium-low heat. Add the lemon zest and lemon juice and stir well to combine. Continue cooking on low heat until the pasta is ready.

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