Creamy Lemon Garlic ‘Summer season’ Fusilli by plantbased.traveler☀️ Straightforward, fast, and tremendous yummy! It tastes nice chilly as a pasta salad too. ??
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1 500 g (1 lb) bundle fusilli, or pasta of selection
1 cup cashews, soaked and rinsed
5 garlic cloves
Juice of 1 giant lemon plus 1-2 tsp lemon zest (to desire)
2 tbsp dietary yeast
2 cups scorching pasta water
1 tbsp olive oil
1 yellow and 1 inexperienced zucchini, halved and sliced
1 cup corn, contemporary or frozen
Contemporary parsley, chopped
Salt and black pepper to style
(Makes four servings)
Soak cashews with scorching water for 20 minutes. In case you have a excessive energy blender, you’ll be able to omit this step.
Put together pasta in accordance with bundle instructions in salted water, and reserve 2 cups of pasta water earlier than draining.
Peel garlic cloves, and barely smash them down with a knife.
Warmth up olive oil, and fry garlic till aromatic.
Take away garlic cloves and sauté corn and zucchini within the garlic oil till evenly charred.
Add roasted garlic, dietary yeast, lemon juice and zest, and pasta water to a blender and mix till easy. Begin with 1 cup of pasta water, and use as a lot as wanted or to desire.
Season with salt and freshly floor black pepper.
Combine pasta with cashew sauce and zucchini zucchini corn combine, and prime with some contemporary parsley.
Take pleasure in!