Lemon creamy arugula pasta. You will love this recipe.

SUPER EASY AND AMAZING CREAMY LEMON PASTA⎜GLUTEN-FREE⎜WHOLE FOOD PLANT BASED⎜OIL-FREE
• 3 to 4 cups of al dente cooked pasta (I have used quinoa pasta)
• 11/2 cup of raw soaked cashews (or sunflower seeds, or almonds, or a combination of both, or, store-bought vegan cream)
• 1 cup (or more) of unsweetened plant-based milk
• The zest of 2 lemons and juice of 1 lemon
• 1 cup of baby arugula
• 1 cup of cherry tomatoes, halved
• 2 tablespoons of nutritional yeast
• Salt and pepper to taste

Instructions

  • 1.
    Make the cashew cream by blending the soaked cashews and plant-based milk until smooth, reserve.
  • 2.
    Add the cream to a pot, add the lemon zest and the lemon juice, as per your taste, add the pasta, salt, pepper, and nutritional yeast, mix to combine for 2 minutes, add the tomatoes, stir for 1 minute more, turn off the heat and add the arugula, a little bit more lemon zest and serve it!
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