Creamy lemon Alfredo linguine
plant-based, vegan friendly
Ingredients
- ingredients for the sauce 350 grams cauliflower florets fresh or frozen120 ml/ 1/2 cup water60 grams/ 1/2 cup cashews, soaked overnight1 organic lemon, juice and zest1 tsp sea salt1/2 clove garlic or more if you like3 tbsp extra virgin olive oil
- Ingredients for the linguine 200 grams linguine or any pasta of choice
- To serve 1 tbsp extra virgin olive oil1 tbsp dried oregano2 tbsp panko breadcrumbs1/2 tsp chili flakespinch sea saltpinch black pepper, ground1 tbsp pine nuts1/2 organic lemon, zest
Instructions
- Remember to soak the cashews overnight or you won't achieve a creamy texture. If you forget to soak them overnight, just place them in a bowl and cover with hot boiling water for at least 30 minutes.
- Cut the cauliflower into florets and cook in a steamer or in boiling water until soft and tender. This will take about 20 minutes. Drain and set aside to cool.
- Place the cauliflower in a food processor with 120 ml of water and blend until creamy.
- Add the cashews, lemon juice and zest, salt, garlic, extra virgin olive oil. Blend until completely smooth. Place the sauce in a large bowl.
- Heat 1 tbsp extra virgin olive oil in a small saucepan. Add the bread crumbs, oregano, salt, pine nuts and chili flakes and cook until crispy and golden.
- Cook the linguine following the package instructions.
- Drain the linguine and reserve 1 tbsp of cooking water.
- Add the pasta to the sauce bowl together with the cooking water and toss until well coated.Serve immediately with the bread crumbs and some lemon zest.