Vegan Creamy Lemony Pasta!!

 

My dear friend has given me a bagful of juicy lemons from her yard and I am trying out a few new dishes with them :) For lunch today, wanted to make a light and refreshing pasta and came up with this beautiful and delicious dish!! Its easy and can be made quickly. And no heavy cheeses, its totally vegan.

 

What you’ll need:

  • Pasta (you can use whatever kind you like) – for 4 servings
  • Olive Oil – 1 tbsp
  • Garlic Cloves – 5 to 6
  • Fresh Baby Spinach – 2 cups
  • Sun dried Tomatoes (in oil) – 1/2 cup
  • Raw Cashew Nuts – 3/4 to 1 cup
  • Zest and Juice of Lemon – 1
  • Red Chili Flakes – 2 tsps (use extra if you like)
  • Salt to taste

Note: You can add Ground Black Pepper in addition to or in place of Red Chili Flakes. You can also add fresh herbs such as parsley. I didnt have any on hand and didnt miss it.

Method:

1. Cook the Pasta as per the instructions on the box. Drain and set aside.

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2. In the meantime, in a large pan, saute the Garlic Cloves in Olive Oil on low heat until nice and golden.

3. Add the Spinach and Sundried Tomatoes and saute for another minute or two.

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4. Make the sauce while the veggies are sauteing – add the Cashew nuts, Lemon Juice and Zest, Salt, about a 1/2 cup water and puree in a blender.

5. Add the creamy sauce to the pan. Add the Red Chili flakes. Mix.

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6. Add the cooked Pasta to the pan and mix. Enjoy!!

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