Vegan cashew and lemon tagliatelle

Total: 8 hr 30 min. | Active: 30 min.
vegan, lactose-free

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!

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Ingredients

for 4 person

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

How it's done

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.

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