Creamy Cashew & Lemon Pasta

Try this delicious warming comfort recipe - great if you are in the winter zones
Good for those that are dairy free & vegetarian

CREAMY CASHEW & LEMON PASTA
INGREDIENTS
1 cup cashews, soaked
1/2 onion, finely chopped
2 garlic cloves, crushed
zest of 2 lemons
1 cup almond milk, unsweetened
250g Pasta – Penne good -gluten free option if required
1/2 cup frozen peas or beans (optional)

METHOD
1. Place cashews in a medium bowl and pour in enough boiling water to cover. Allow to soak for 20 minutes and drain well.
2. Cook the pasta per packet directions, adding frozen peas or beans 1 minute before the pasta is cooked to the desired texture. Drain, but reserve 1 cup pasta water.
3. In a large pan, heat oil and cook onion on medium heat until it becomes transparent but not browned. Add the garlic, lemon zest and drained cashews and cook for four minutes.
4. Transfer the mixture into a high-powered blender with almond milk and lemon juice and blend until thick and creamy. You will notice the sound change when it’s ready! Season generously and blend to mix.
5. Combine pasta and peas with cashew cream mixture. Add a little pasta water to loosen the sauce if required.
6. Divide into bowls, garnish with lemon zest, fresh black pepper and herbs of your choosing. Any extra cashew cream sauce can be kept refrigerated for up to 5 days or frozen for longer.
(Recipe adapted from eatcrawlers.co.nz)