Description
This healthy creamy pasta is full of flavor and velvety goodness and none of the fat! It boasts loads of garlicky deliciousness and fresh lemon in every chewy and creamy bite!
Ingredients
Scale
- 1 cup of Magic Onion Sauce
- 1 pound dry spaghetti or fettuccine pasta
- 2 tbsp vegan butter
- 2 medium shallot (minced on a microplaner or by hand)
- 6 cloves of garlic (minced on a microplaner or by hand)
- 3 tbsp flour
- 3 cups unsweetened cashew milk
- zest and juice of one lemon
- salt and pepper to taste
- diced tomatoes to garnish
- minced parsley to garnish
- salt and pepper to taste
- optional: vegan parmesan cheese…AKA Nutritional Yeast
Instructions
- Bring a large pot of water to a boil.
- While the water comes to a boil, place a large sautee pan over medium heat. Add butter, shallots and garlic. You do not want any color, you just want them to sweat. If you see them getting color, turn the heat down.
- Season with salt and pepper and continue to cook for 10 minutes until nice and fragrant and translucent.
- Add pasta into boiling water and cook according to package instructions.
- Stir in flour into the shallots and garlic mixture.
- Add in theMagic Onion sauce.
- Using a whisk to stir, slowly pour in the cashew milk. Keep whisking to get rid of any clumps.
- Add lemon juice and zest.
- Taste and season with salt and pepper.
- Add pasta directly to the pan and combine with sauce. Add a bit of the pasta water if sauce is too thick.
- Garnish with vegan Parmesan cheese, tomatoes, parsley and sliced lemons.
- Serve immediately
Notes
1. The pasta water is crucial. In all cases of making pasta it always adds as a perfect last minute ingredient. It has the starch of the pasta already in it so it acts like a perfect binder.
2. This pasta does look a bit “glue-like” when it cools, but believe me it is just as delicious. If you want just heat it up and thin it out with a bit more cashew milk and it will taste perfect.
- Category: Vegan Pasta
- Cuisine: Italian