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

1. Cook the pasta according to indications of the packet.
2. Meanwhile, in a frying pan, fry the chopped garlic and shallot in olive oil. Add the Ecomil Cuisine Cashew, starch and lemon juice.
3. Mix all together and then liquefy this sauce to obtain a smooth and homogeneous consistency.
4. 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.
5. Add the sauce.
6. 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.
7. 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