A creamy and satisfying, plant-based pasta dish with the brightness of lemon. Pair it with your favorite vegetable for a simple, 30-minute meal. Gluten-free with an oil-free option.See Notes for tips on making this dish without a high speed blender.
Heat a pot of salted water for cooking the pasta. Cook according to package directions, and drain in a colander.
Heat a saute pan over medium-low heat. Add oil or water/broth, and saute the garlic for 1 to 2 minutes. Reduce heat if necessary so that it doesn't brown. Transfer the garlic to a blender.
Zest one of the lemons, and add the zest to the blender along with the water, cashews, arrowroot, and salt. Blend until smooth.
Cut and squeeze the lemon(s) to get ¼ cup fresh lemon juice. Set aside.
Pour the blended sauce into the pasta pot. Whisking, cook over medium heat until thickened, 4 to 5 minutes. Remove from heat, and whisk in the ¼ cup lemon juice. Add the pasta, and stir to combine.
Season with black pepper, and serve with desired garnish.
If you don’t have a high speed blender, you can sub ½ cup raw cashew butter for the whole nuts. Or soak the raw cashews in hot water for about 30 minutes first, and use a regular blender.Leftover pasta can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.I haven't tried freezing this sauce yet, so if you do please let us know how it turns out!