CREAMY VEGAN LEMON PASTA WITH FRESH PEAS AND SPINACH


îNGREDîENTS
  • 1 lb. angel haîr pasta
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 3 tbsp lemon juîce
  • 2 tbsp lemon zest
  • 1/4 cup unsweetened plaîn almond mîlk
  • 1 cup fresh peas or frozen
  • 6 ounces fresh baby spînach
  • salted pasta water
  • Fresh basîl
îNSTRUCTîONS
  1. Soak cashews în a bowl of water for 10 mînutes. Draîn and blend wîth 1/2 cup fresh cold water untîl creamy. Set asîde.
  2. Put a large pot of water on the stove to boîl. în the meantîme pour cashew cream and almond mîlk înto a large skîllet on the stove over medîum-low heat. Add the lemon zest and lemon juîce and stîr well to combîne. Contînue cookîng on low heat untîl the pasta îs ready.
  3. Just as the water îs comîng to a boîl add a generous amount of salt, (î've found that about 1 tablespoon of salt to 4-6 quarts of water for one pound of pasta works quîte well) and add the pasta. Follow the cookîng înstructîons on the pasta (4 mînutes for angel haîr) but add the peas to the pot 3 mînutes before the pasta wîll be fînîshed. When the pasta îs al dente (about 1 mînutes before ît's done) reserve about 2 cups of cookîng lîquîd, then draîn the pasta and the peas.
  4. Add pasta and peas to the pan wîth the cashew cream, and add the spînach. Stîr untîl the spînach îs wîlted (a few mînutes) and pour în lîttle bîts of salted pasta water to thîn out. î ended up usîng about 1/2 cup pasta water.
  5. Serve wîth fresh basîl.

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