Vegan Creamy Lemon Pasta With Peas Food
VEGAN CREAMY LEMON PASTA WITH PEAS
Luxuriously creamy pasta with a lemony twist and a simple list of ingredients. Love how quickly this velvety pasta comes together! Just add a bit of ham for the carnivores.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
- While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
- Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
- Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
- Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
- Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
- Taste and add additional salt and pepper if desired.
- Transfer to serving bowl and top with parsley.
- Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.
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- Begin by cooking your pasta according to the package instructions (this should take about 10-15 minutes). Once cooked, strain, & set aside for later.
- Preheat your oven to 400F and chop your leeks. Add parchment paper to a large baking tray and add your chopped leeks. Top the leeks with the avocado oil, garlic powder, chili flakes, and salt and pepper. Then, use your hands to evenly coat the leeks with the seasoning. Add to the oven and cook for 10-15 minutes, making sure to stop and stir the leeks at the 8-minute mark. Once cooked, set aside.
- While the leeks are cooking, add your almond/soy milk, vegan butter, lemon juice, lemon zest, nutritional yeast, and garlic powder to a large saucepan. Bring to a simmer and cook 5-8 minutes, stirring occasionally.
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