CREAMY LEMON ALFREDO

CREAMY LEMON ALFREDO

by @rainbowplantlife 💛
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12 ounces tagliatelle or fettuccine 
1 tbsp olive oil
1 yellow onion, diced 
4 garlic cloves, crushed
1 tbsp fresh thyme leaves 
2 lemons: 1 lemon with the rind shaved into long strips; 1 lemon zest
Cashew Cream (recipe below) 
For serving: 1/4 cup sliced basil; 1 pint cherry or heirloom tomatoes; 1/4 cup toasted pine nuts
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Cashew Cream
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1 cup raw cashews, soaked in boiling water 1 hour 
2 garlic cloves
2 tbsp nutritional yeast
1½ tbsp lemon juice
½ teaspoon sea salt + more to taste 
½ cup + 2 tbsp water .
1. Cook the pasta and drain. 
2. Heat oil in a large skillet over medium heat. Once hot, add onions and cook 8-9 minutes until soft & lightly caramelized. Add garlic, thyme, lemon rind for 2 minutes. Remove the rind. 
3. Pour in the Cashew Cream, followed by the cooked pasta. Toss gently to coat and heat through. Off the heat, add the lemon zest, tomatoes, basil, and pine nuts. 

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