Vegan cashew and lemon tagliatelle

Vegan cashew and lemon tagliatelle

Total: 8 hr 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 571 kcal
, Fat: 25 g
, Carbohydrate: 65 g
, Protein: 19 g

Sometimes a large bowl of pasta with a creamy sauce is all we need to make us happy! A good pasta dish is something truly special and this cashew and lemon tagliatelle alfredo has earned its place in your repertoire. The cashew nuts, which have been softened and puréed with water and vegetable stock, make a smooth, creamy sauce that goes perfectly with tagliatelle. Onion, garlic, lemon and cider vinegar provide a delicate acidity and give the sauce a well-balanced flavour. It's a simple recipe that only requires a pan and a food processor. You can also prepare the sauce in advance and freeze it so you can whip up a delicious pasta dish in no time!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Nuts

250 g cashew nuts

Tagliatelle

300 g pasta (e.g. tagliatelle) (without eggs)
salted water, boiling

Sauce

1 onion, finely chopped
1 tsp olive oil
3 garlic cloves, finely chopped
2 dl water
2 ½ dl fat-free vegetable bouillon
2 tbsp lemon juice
1 tsp apple vinegar
salt and pepper to taste
1 tbsp parsley, roughly chopped
pepper, coarsely ground
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Nuts

Soften the cashew nuts in cold water for at least 8 hrs.

Tagliatelle

Cook the tagliatelle in salted water according to the packet instructions until al dente.

Sauce

Sauté the onion in oil for 3-4 mins., add the garlic and sauté for approx. 1 min. more. Rinse and drain the cashew nuts, purée finely in the food processor together with the onion/garlic, water, stock, lemon juice and vinegar, season the sauce. Add the sauce to a saucepan and cook for a few minutes until it begins to thicken, then add the cooked pasta to the sauce and stir through so it’s coated. Garnish with parsley and pepper.

How-tos

Our recommendations

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.