Vegan Baked Lemon Pasta Food

LEMON PASTA

Steps:

• Cook the rigatoni or penne according to the instructions on the package. Set aside.
• Place all ingredients in a high speed blender and process until smooth. This should take about a minute.
• Pour the sauce into a large pot and cook on low heat until it thickens up.
• Add the cooked pasta and sprinkle it with lemon zest and freshly chopped parsley. Enjoy!

CREAMY VEGAN LEMON SPAGHETTI

Steps:

• Add the cashews to a pot and cover with water. Bring to a boil and cook them for 15 minutes, until softened. Then drain and rinse with fresh water.
• In the meantime, heat 1-2 tbsp of oil in a pan and sauté the onions for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute, until fragrant.
• Add the cashews to a blender along with the sautéed onions and garlic, nutritional yeast flakes, lemon juice, lemon zest, vegetable broth, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed or add more water to desired consistency.
• In a pot of salted water, cook the spaghetti according to the package instructions.
• While the pasta is cooking, heat 1-2 tbsp of oil in a pan. Add the asparagus and sauté for 4-5 minutes, or until tender. Season with salt and pepper to taste. Add the spinach, cover, and set aside until the spinach has wilted.
• In a separate small pan, toast the pine nuts for a minute, stirring often, until slightly golden-brown. Remove from the pan and set aside.
• Once your pasta is 'al dente', drain and put back into the pot or a large pan. Pour the cashew sauce over the spaghetti and toss to coat (if the sauce gets too thick, add a bit water or non-dairy milk, or if it is too thin, cook it longer).
• Serve your creamy lemon pasta with asparagus and spinach and garnish with vegan parmesan cheese, pine nuts, fresh⅔ herbs, and lemon slices on the side or whatever toppings you desire.
• Enjoy!

VEGAN BAKED LEMON PASTA

Steps:

• Preheat the oven to 375 degrees. Cook spaghetti until al dente. Drain, rinse with cold water, and set aside.
• Zest one lemon, set aside.
• In a skillet, melt the butter over low heat. Add an equal amount of olive oil. While the butter and oil are heating, peel the garlic and shallot.
• Mince the garlic finely and the shallots course. Once butter is melted, add garlic and shallots. Add greek seasoning. Next, cut your lemon (that you zested) in half and add the juice to the pan. Turn off heat.
• Add 2 cups of vegan sour cream and thyme to pan, mix slowly. Next, add lemon zest. Add kosher salt to taste.You can add vegan Parmesan if you'd like.
• Put pasta in a baking dish and pour sour cream mixture over the top. Stir.
• Cover with lid or foil and bake for 15 minutes. Remove lid and bake for another 10 minutes. Remove from oven.
• Pour additional lemon juice on top for extra zing. Add chopped flat leaf pasta for garnish and serve!