Creamy Vegan Lemon Pasta with Fresh Peas and Spinach

Creamy vegan lemon pasta with fresh peas and spinach. No heavy cream or butter, a simple dish loaded with flavor.

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

Soak cashews in a bowl of water for 10 minutes. Drain and blend with 1/2 cup fresh cold water until creamy. Set aside.
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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