The Vegan Project was recently asked to review a book! Jessica was sent a copy of Melisser Elliott’s hot new book, The Vegan Girl’s Guide To Life. I was browsing through it the other day at J’s house, going straight to the recipe section (of course), and had to snatch it up to try some of Elliott’s unique creations, with the promise that I would return it soon for a complete review. My first attempt was a pasta dish that sounded right up my alley: creamy cashews blended with fresh lemon juice and zest-yes please! This recipe calls for asparagus, which I didn’t have, so I substituted spinach instead, everything else is the same.
So without further ado… Melisser Elliott’s Pasta in Lemon Cream Sauce!
1 pound pasta noodles, spaghetti or fettuccine
1 tablespoon olive oil
3-4 garlic cloves, minced
1/2-1 teaspoon red pepper flakes
2-3 cups of packed baby spinach
1/2 teaspoon salt
Lemon Cream Sauce:
1 cup raw cashews
1 1/4 cups water
3 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper
In a food processor, add the cashews and puree for a few minutes until smooth. Add zest, salt and pepper and blend again. Pour in the lemon juice and water in a steady stream and blend into a smooth, fairly thin sauce.
In a large skillet, saute the garlic and pepper flakes in olive oil over medium heat. Add the spinach and salt. When the pasta is done, add it to the skillet and toss to coat. Pour in the lemon cream mixture and serve hot.
I love pasta so much and this dish satisfied by tastebuds (and my boyfriend Jay’s) beyond our expectations. So creamy and delicious, it was reminiscent of the cholesterol filled alfredo sauce I devoured in my non-vegan days. Enjoy!
Thank you to Melisser Elliott at www.theurbanhousewife.com.
~The Vegan Project