190min 4 ppl
Vegan Linguine al Limone
25 minutes
2 people
Medium31–60 min or 7–12 steps
25 min · 8 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 16g
Carbs 64g
Fats 20g
About this dish
Linguine in a bright, zesty lemon sauce made with cashew cream and nutritional yeast — fresh, dairy-free, and on the table in 20 minutes.
Allergy Info
Gluten, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Lemon zestzested2 lemons
- Lemon juice3 tbsp
- Garlic cloveminced1 clove
- Fresh basil to serve
Dried Goods
- Linguine160 g
- Raw cashewssoaked in cold water for 4 hours and drained80 g
- Nutritional yeast3 tbsp
Spices & Seasonings
- Salt to taste
- White pepper to taste
Oils & Condiments
- Olive oil1 tbsp
Other
- Water150 ml
Utensils
- Large pot
- Large frying pan
- Blender
- Microplane or zester
- Citrus juicer
- Colander
- Measuring jug
Method
1
Soak the cashews in cold water for at least 4 hours, then drain.
Approx. 240 minutes
2
Zest 2 lemons, juice them to get 3 tbsp of juice, and mince the garlic clove.
Approx. 5 minutes
3
Blend the cashews with 150ml water, nutritional yeast, lemon zest, lemon juice, and garlic until completely smooth.
Approx. 3 minutes
4
Bring a large pot of heavily salted water to a boil.
Approx. 8 minutes
5
Cook the linguine until al dente. Reserve 150ml pasta water before draining.
Approx. 9 minutes
6
Heat the olive oil in a large frying pan over medium-low heat. Add the cashew cream and warm gently, stirring constantly.
Approx. 2 minutes
7
Add the drained linguine and toss, adding pasta water a little at a time until silky and coated.
Approx. 2 minutes
8
Season with salt and white pepper. Serve immediately with fresh basil.
Approx. 1 minutes
