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Creamy Lemon Garlic ‘Summer’ Fusilli Easy, quick, and super yummy! By Reci…

Creamy Lemon Garlic ‘Summer’ Fusilli ☀️ Easy, quick, and super yummy!

By plantbased.traveler


1 500 g (1 lb) package fusilli, or pasta of choice

1 cup cashews, soaked and rinsed
5 garlic cloves
Juice of 1 large lemon plus 1-2 tsp lemon zest (to preference)
2 tbsp nutritional yeast
2 cups hot pasta water

1 tbsp olive oil
1 yellow and 1 green zucchini, halved and sliced
1 cup corn, fresh or frozen

Fresh parsley, chopped
Salt and black pepper to taste
(Makes 4 servings)

Soak cashews with hot water for 20 minutes. If you have a high power blender, you can omit this step.
Prepare pasta according to package directions in salted water, and reserve 2 cups of pasta water before draining.
Peel garlic cloves, and slightly smash them down with a knife.
Heat up olive oil, and fry garlic until fragrant.
Remove garlic cloves and sauté corn and zucchini in the garlic oil until lightly charred.
Add roasted garlic, nutritional yeast, lemon juice and zest, and pasta water to a blender and blend until smooth. Start with 1 cup of pasta water, and use as much as needed or to preference.
Season with salt and freshly ground black pepper.
Mix pasta with cashew sauce and zucchini zucchini corn mix, and top with some fresh parsley.
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