Artie's Lunch - Lemon Pasta Alfredo

For his lunch today, I wanted to go an entirely different direction. I made some cashew cream for the first time earlier this week. I needed to use it for something. So I decided to make a dish with some of Artie's favorite's foods: garlic, peas and lemon. The end result was a creamy lemon pasta alfredo.

Before we get to the recipe, you may be wondering what cashew cream is. Cashew cream is what can be considered a base for vegan dishes. It can be used to create "cheese" fillings, sauces, soups, dips, etc. The possibilities are endless, thanks to Tal Ronnen and his book The Conscious Cook. For more info on how to make and use cashew cream, click here or get Tal's book.

Now onto my Saturday morning masterpiece...

Lemon Pasta Alfredo with Peas
Source: Macaroon's Blurry-Eyed Morning Mind

Serves 6-8

4 qt. water1lb of your favorite vegan pasta 1/8 c. extra virgin olive oil2 garlic cloves, minced8oz. frozen green peasJuice of 1 lemon2 c. cashew cream1 Tbsp. vegan Parmesan cheese1 tsp. lemon zest1/2 tsp. granulated onion1/2 tsp. oregano1/2 tsp. thyme1/4 tsp. crushed red pepper1 c. pasta waterSalt and pepper to taste

Bring water to a boil, and add your pasta. Cook for 8-10 minutes, depending on the texture of pasta you like. When done, reserve 1 c. of pasta water in a bowl. Then drain pasta. Do not rinseWhile pasta is cooking, add olive oil to a heated saucepan. Add garlic and cooked until brownedAdd frozen peas and lemon juice. Saute until peas are tender.Stir in cashew cream, cheese, lemon zest, granulated onion, oregano, thyme and crushed red pepper. Bring to a boil, then simmer for 10 minutesAfter 10 minutes, the sauce will become thick. Remove saucepan from heat. Add 1 c. of reserved pasta water to thin the sauce. Add salt and pepper to tastePour pasta into sauce and toss until pasta is well-coasted. Serve