Pasta with lemon and cashew cream
Ingredients (for 2 people):
- 200g penne pasta
- 1 tbsp olive oil
- 1 garlic, chopped
- 1 shallot, chopped
- 200 ml Ecomil Cuisine Cashew
- 15g corn-starch
- 1 pinch of salt
- 1 tsp pepper
- Juice of 1/2 lemon
- 4 tbsp malted yeast
- Cook the pasta according to indications of the packet.
- Meanwhile, in a frying pan, fry the chopped garlic and shallot in olive oil. Add the Ecomil Cuisine Cashew, starch and lemon juice.
- Mix all together and then liquefy this sauce to obtain a smooth and homogeneous consistency.
- Return sauce to skillet over low heat, add salt and pepper to sauce and add the malted yeast to add a touch of “cheese” to the sauce.
- Add the sauce.
- When the pasta is cooked, add it to the frying pan, preserving 1 to 2 tablespoons of cooking water and cover them with the sauce.
- Serve with the accompaniment of your choice (here roasted paprika cabbage) or simply enjoy with fresh basil.
Thanks to Caroline for her recipe.
Find out more about her instagram @carolinerecipes