Vegan and gluten free.
Refreshing spring time meal.
- Crafterella featured Spring Vegetable Pasta With Lemon Garlic Béchamel Sauce 09 Jan 23:00
- Raven published her project Spring Vegetable Pasta With Lemon Garlic Béchamel Sauce 07 Jan 15:37
You Will Need
Soak the cashews, completely submerged in water overnight. When ready to cook, drain the cashews.
Peel and dice the onion and garlic.
Sauté the diced onion on medium heat with a tablespoon of water. Make sure the onions don’t brown, and instead they lightly cook until translucent. After 3 minutes, add the garlic. Stir and turn off the heat.
Mix the cashews in a food processor or high-speed blender with the water measurement listed in the ingredients, lemon juice, cooked garlic and onion, nutritional yeast, and pinch of nutmeg, salt and pepper. Blend until smooth.
Wash and chop the broccoli and snow peas.
Boil water for pasta and cook according to the directions on the package.
In the pan you used to cook the onion, reheat on medium-low. Add a tablespoon of water, just enough to lightly steam the veggies and then add the veggies. Stir and cook until they’re bright green. Immediately turn off the heat.
Plate the pasta, bright green veggies, and top off with cashew sauce and preserved lemon. Add optional chopped green onions, or a squeeze of lemon juice, salt and pepper and/or chili flakes.