Description
Pasta is such a quick and easy meal to make. This one is filled with nutritious veggies and the Vegan Lemon-Dill Cream Sauce is delicious and will leave you feeling satisfied all evening!
Ingredients
12 ounces Gluten-Free Pasta, any shape will work, we used spaghetti
Vegetables of your choice – we used zucchini and carrot ribbons, peas
Ingredients for Vegan Dill Cream Sauce:
1 cup raw cashews
1 cup of water or broth
Zest of one lemon
Juice of that same lemon
1/2 teaspoon dried dill or 1/2 Tablespoon fresh dill
Instructions
1.) In a small saucepan, add cashews and enough water to cover them. Bring them to a boil and let them stay at a boil for @ 7-10 minutes. Drain them and place in a high-speed blender. We used a Blendtec but a Nutribullit should work just as well.
2.) Add the 1 cup water, zest of one lemon and the juice of one lemon. Blend on high speed until the mixture is creamy.
3.) Add salt to taste and dill and blend again to incorporate. Set aside while you cook the pasta according to the directions on the package.
4.) While your pasta is cooking – chop or slice your vegetables and get them ready. We ate our vegetables raw for added crunch but you can blanch them in the pasta water at the very last minute to soften them just a bit.
5.) Drain the pasta and toss with sauce and veggies – and enjoy!
