Creamy Lemon Garlic Pasta

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Prep Time 10

Cook Time 10

Servings: 6

Course: Main Course

Pasta (linguine, fettuccine, shells, bowtie, your choice) prepared per package directions.
1 tbsp plant-butter I used Earth Balance
1 medium yellow onion diced
2 small potatoes peeled diced and steamed
4 cloves garlic minced
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp dijon mustard
1 tsp salt
1 tsp pepper
1 cup cashews preferable raw, but if using roasted, make sure they are unsalted.
1/4 cup nutritional yeast
zest from one lemon
juice from one lemon
grilled zucchini, red peppers and roasted cherry tomatoes optional

Pasta

Bring a large pot of salted water to boil and cook pasta per package directions.

Potatoes

Cashew Cream

Blend one cup of cashew with one cup of water in high speed blender. Don't worry if it looks too thin- it will thicken when heated. Set aside.

Cream sauce (other steps)

In a large, cast-iron skillet, warm the butter over medium high heat. Add the onion and a pinch of salt. Cook, stirring often until the onion becomes translucent.
Add the boiled potatoes, garlic, garlic powder, onion powder, salt and pepper. Stir to combine, and cook, stirring constantly, for a few minutes. Add the cashew cream and stir to combine. Let the mixture come to a simmer, stirring frequently.
Carefully (it's hot!) transfer mixture to the blender. Add the nutritional yeast, mustard, lemon and lemon zest. Blend until the mixture is completely smooth. Adjust seasoning to taste.

Serve