Vegan cashew and lemon tagliatelle


Total time: 8hr 30m
Preparation Time: 30m

Servings
For 4 people


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 571 Kcal, 19g Protein, 65g Carbohydrates, 25g Fat


Ingredients

  • Nuts
  • 250 g cashew nuts
  • Tagliatelle
  • 300 g pasta (e.g. tagliatelle) (without eggs)
  • salted water, boiling
  • Sauce
  • 3 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 1 tsp olive oil
  • 2 dl water
  • 2 tbsp lemon juice
  • 2.5 dl fat-free vegetable bouillon
  • 1 tsp apple vinegar
  • salt and pepper to taste
  • 1 tbsp parsley, roughly chopped
  • pepper, coarsely ground

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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