Good morning! I hope you had a nice time celebrating Cinco de Mayo, if you did so. I myself had a great time at my friend’s BBQ on Saturday. Perhaps a little too great, judging by the headache I woke up with Sunday. Thanks, tequila! =] I am a big fan of spicy foods, but sometimes on those hangover days, you need something that sticks to the ribs a little more. So here is my contribution, a creamy roasted garlic meyer lemon pasta. Bonus: this is so easy to make that even the morning after a few too many margaritas, my sorry self was able to whip it up.
On a somewhat unrelated note, my partner and I are headed to Atlantic City, New Jersey in a few days for a little weekend getaway to celebrate my birthday and our anniversary. My research on vegan options in Atlantic City turned up just one takeout place. I’ll make it work no matter what, but if you are reading and happen to have any recommendations, I would really love your input!
Okay, back to pasta :). I need to include the caveat that this is one of those recipes where you really need to adjust the seasoning to your taste. It takes plenty of salt and meyer lemon juice to bring the sauce full circle, so keep tasting until it comes together. I was very lazy this week (like I said – tequila) and bought a package of roasted garlic that was on sale. But I usually roast my own, following these instructions.
The farmers market was AMAZING this week – spring is truly in bloom here! I sure hope there’s no such thing as too much bok choy. The garlic and shallots for this came from there as well. I hope to be back soon with some more vegetable recipes :).
- 10 oz. whole wheat pasta
- 1 head roasted garlic
- ¼ c. soaked cashews
- ⅔ c. plain, unsweetened nondairy milk
- ½ tsp. nutritional yeast
- 1 tsp. light-colored miso
- 1 tsp. olive oil
- 1 shallot, minced
- Juice and zest of ½ of a meyer lemon, plus more to taste
- Freshly ground pepper & salt, to taste
- sliced/chopped fresh parsley or basil, for serving
- Cook the pasta to al dente, according to package instructions. Drain, reserving a few tablespoons of the pasta water, but do not rinse the pasta.
- In a blender or food processor, combine the roasted garlic, cashews, milk, nutritional yeast, and miso until completely smooth.
- In a medium-sized saucepan, warm the olive oil, and sautee the shallot until softened. Add the cashew mixture, lemon juice and zest, and whisk together, adding more lemon juice to taste.
- Continue to cook the mixture over medium heat, stirring constantly, until thickened slightly. Add salt and pepper to taste. I find that this recipe needs quite a bit of salt because of how rich the cashews are.
- Toss the cooked pasta into the sauce mixture, adding two tablespoons of the reserved pasta water. Cook together over medium-low heat for another 1-2 minutes, or until the sauce thickens a bit and coats the pasta. Serve with fresh herbs and an extra squeeze of lemon juice, if desired.
Happy hump day! Have an awesome rest of your week.