Are you ready to get stuck into some delicious vegan pasta? Then you've got to try this Creamy Garlic Pasta recipe - it's a real game-changer!
It's made with cashews, nutritional yeast and a hint of lemon juice. Dairy-free and packed with flavour. And the best part? It's super easy to make, so you can whip it up in no time for a quick and satisfying meal. Trust me, you won't miss the dairy with this creamy, garlicky goodness.
Serves 3 to 4 people
Ingredients:
350 g spaghetti
1/2 cup raw cashews, soaked in water for at least 4 hours (or overnight)
1/4 cup nutritional yeast
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tbsp. lemon juice
Salt and pepper, to taste
Optional: Red pepper flakes, for heat
Instructions:
Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
While the pasta cooks, make the sauce. Drain and rinse the soaked cashews and add them to a high-speed blender with 1/2 cup of water, nutritional yeast, garlic, parsley, lemon juice, and a pinch of salt and pepper. Blend on high until the sauce is smooth and creamy.
In a large skillet, heat a little bit of olive oil over medium heat. Add the cooked spaghetti and the cashew sauce to the skillet, along with 1/2 cup of the reserved pasta cooking water. Toss to combine and cook until the sauce is heated through and the pasta is well coated, adding more pasta water if needed to thin the sauce.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to taste. If desired, sprinkle with red pepper flakes for extra heat.
Serve immediately, garnished with additional chopped parsley if desired.
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